Carboy left uncovered for 3 days

Yeast & Fermentation
1

I came home from vacation to find that my housemate uncovered my carboy…and that it had been uncovered for 3 days sitting in my living room bathing in the incoming light from a nearby window. :evil: It smells strongly of hops, maybe I’m in denial and that is the smell of some serious skunking? I’ve never had a batch that smelled so strongly before.

Should I keep right on going and bottle it, or should I just dump it?

Is there anything I can do to salvage it? Would dry hopping help the problem or make it worse?

2

Why dump something that smells fine. Does it taste fine?

Worst case you end up dumping 2 cases of bottles in 30-45 days.

Or you dump it now and wonder if it was the right decision, possibly wasting $$.

3

Don’t dump it. Serve it at your next housemate’s party.

4

I like the way you think wallybeer! Should I just go on and taste it when I move it to the secondary?

5

Leave it in the primary for 3 to 4 weeks. The extra time acts as a secondary.

Light struck beers can have a ’ skunky smell". Do you smell this?

If not then you’ll be fine. RDWHAHB!

6

Leave it be and let it ferment as you normally would. taste it when done.

7

I will RDWHAHB, and continue with the brew. Always good advice, thanks all!

8

Why did he uncover it? What a punka**!

9

What style of beer is it? You know, some brews (like Heneiken) have a lovely skunky smell!