I have a mosaic IPA in fermentation. the first week plus of fermentation, it had a cooked corn smell. now three plus weeks in, the corn smell has subsided so i'm not too worried about it, i would just like to hear some explanation or similar experiences. the yeast is a 1056 cake that i racked on top of from another IPA (centennial, cascade, columbus). the yeast cake had about and inch of beer covering it and was in the carboy for about 3-4 weeks before i racked this batch on top. the grain bill is simple, 10# 2-ro2, 1# Crystal 60. 1oz cascade for bittering and another 3oz mosaic throughout the boil. fermented at 70-72 degrees during the 1 day lag time then moved to basement where is fermented out at 68 degrees.