jackmaxcy said:You know what's amazing? I asked exactly the same question with my first batch! I noticed a faint yeast smell and a sweet smell. My first batch was a Scottish Ale. I hope you do better than I did with my first batch, it developed a nasty medicinal taste and I had to pour it down the sink (after I had labeled the bottles)! Good luck and don't worry.
but it turns into decent beer eventually right?
After 2 years, you'll be lucky to get a straight answer to that one...I have a newcastle clone on the books right now, and it's got that sweeter smell to it..
how did the OP's brew turn out?
is it better to resurrect a thread that already has info in it or start a new one so the info can be reposted? I'd rather people do a quick search to be honest.. makes the treads more useful in my opinion..
Depending on the yeast and amount of stress she endures, all kinds of weird aromas can develop. They are driven off by the CO2 that's produced at the same time. It's should all dissipate. For example, it's hard to imagine Ciders being that good judging by their fermentation aromas a few weeks or months earlier.My first brew smells something between odd bread, socks and dog farts.
Wife has kicked the fermenter bin into the garage but its on a heat pad.
Nervous but excited about the whole thing!
how if fermenting beer supposed to smell? i just brewed my first batch and its been fermenting for two days. how is it supposed to smell? is there any smell i should watch out for?
Yeasty, sour, sulfur, "fuzzy" (love that one). It depends on the style and the yeast. Realistically, it will be several weeks before the smell/taste has any meaning.
Vinegar is bad news.
There hadn't been a post in this thread for over 11 years... until now.
What a wonderful treat, so well deserved!i got a gallon of brandy aging on valley oak that's a little older then that.....it smells like vanilla! tastes like it too, one glass a year on the 4th is all i allow myself.....
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