heidi.rose
Member
Hey all! About a week ago I brewed a saison with sage, lemon zest, and Wyeast 3711. It tore through and has been holding at 1.002 for about two days now, with occasional activity in the airlock if you look at it for long enough and everything looks normal. However, it is giving off a strong tart aroma and I can’t tell if that’s from the lemon zest (1 oz at 5 minutes), the funky nature of the yeast, or a possible vinegary scent indicative of an infection. My sanitation is good but there are fruit flies around. I think I smell vinegar but it’s hard to be sure as other peppery and fruity aromas are also present.
Long story short, would you expect this beer to smell sour during primary fermentation? Should I be worried? This is my first time brewing with saison yeast, and I know it has unique characteristics but it’s hard for me to tell what is normal.
Long story short, would you expect this beer to smell sour during primary fermentation? Should I be worried? This is my first time brewing with saison yeast, and I know it has unique characteristics but it’s hard for me to tell what is normal.