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New Recipe Smelling Strange
3 posts • Page 1 of 1
New Recipe Smelling Strange
Well my first brew, a Honey Porter, was very sweet (too much honey with recipe i think) but actually turned out ok considering the 80 degree temp of my fermentation room. Bottling produced good carbonation.
My new batch is a Oatmeal Stout is 9 days in to the fermentation. I am using a dry yeast (Wyeast) I am worried because the batch smells very different. It smells very sour and strong. Should I be concerned? How can you tell if your batch is contaminated anyways? Are there any red flags I should look for? Any tips on making a good oatmeal stout?
My new batch is a Oatmeal Stout is 9 days in to the fermentation. I am using a dry yeast (Wyeast) I am worried because the batch smells very different. It smells very sour and strong. Should I be concerned? How can you tell if your batch is contaminated anyways? Are there any red flags I should look for? Any tips on making a good oatmeal stout?
- dta5207
- Sample Glass
- Posts: 3
- Joined: Sat Mar 01, 2008 11:40 pm
I have been told that if you want it to be Beer you should not go over 500g of Honey. Otherwise its Braggot not Beer. Also Honey is very difficult for the yeast to digest, I suspect if your beer is still sweet that means it wasn't fully fermented. The last Honey/Wheat beer I did I left it in the fermenter for 3 weeks, and after one week I gave the fermenter a bit of a shake to get the yeast active again. It actually stopped bubbleing and then started again after I shook it (but I have been told that racking is a better method to achieve the same result). It has a honey taste but NO sweetness.
I recomend the taste test for everything. I once had a brew I thought was infected (it had wierd white stuff floating on the top I thought was mould at the time) but it tasted great so I bottled it anyway. I also smell the bubbles comeing out of the airlock everyday, they start off sweet and then beggin to smell more and more like beer. But I guess the odder your recipe the harder it is to tell by scent. I have strange orange and corriander smells coming out of mine at the moment.
I recomend the taste test for everything. I once had a brew I thought was infected (it had wierd white stuff floating on the top I thought was mould at the time) but it tasted great so I bottled it anyway. I also smell the bubbles comeing out of the airlock everyday, they start off sweet and then beggin to smell more and more like beer. But I guess the odder your recipe the harder it is to tell by scent. I have strange orange and corriander smells coming out of mine at the moment.
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Joseph - Brewing Master
- Posts: 214
- Joined: Thu Mar 27, 2008 2:37 pm
- Location: Melbourne, Victoria, Australia
If it starts looking like something that has been in the fridge for 6 months then i would woory. I have no sense of smell so i also would not worry about the smell.
Like he said, taste test is the best. But some beer when its flat is nasty & once carbed is tasty!!
I dont think its time to worry. You used different ingredients so it will be different. Try not to go over 70 during fermentation for best results though.
Like he said, taste test is the best. But some beer when its flat is nasty & once carbed is tasty!!
I dont think its time to worry. You used different ingredients so it will be different. Try not to go over 70 during fermentation for best results though.
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jeepguy - Brewing Master
- Posts: 618
- Joined: Wed Nov 01, 2006 2:56 pm
- Location: Crescent City Ca
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