About a week ago noticed a banana smell coming from my fermenter people, told me not to worry belgian strains produce those types of smells…So i forgot about it. And it actually started to smell good like belgian beer…Now if i go near the fermenter i get a sour apple smell and the good belgian character disappeared…Does sour odor mean infection? Is this normal? Im 2 weeks into fermentation .Im sorry you all have to put up with us nervous noob brewers…thank you
Green apple is a classic young beer flavor/aroma. Give it more time on the yeast to condition and it will go away. And don’t forget, the things you smell during fermentation are actually the compounds that are LEAVING your beer.
Yeah thank you…I gotta keep reminding myself that
Seriously. I had a hoppy black ale go into this exact funky stage and I thought, "Oh F&$# me my beer is F!@#$ed. Thanks to everyone in this supportive forum I didn’t dump the batch and sure as taxes and death everything cleared up and it tasted wonderful (past tense since every last drop is gone and far too quickly in my opinion). Give it love and give it time.
Oh, and if it doesn’t clear up it’s acetaldehydes. Just in case you were about to relax. :cheers:
Here’s a post I did on stackexchange on acetaldehyde. Hopefully a somewhat accurate and decent explanation
http://homebrew.stackexchange.com/quest ... etaldehydeWell its all good now…went from banana to good belgian smell to sour apple to grapefruit and it now smells like duvel…Started the cold conditioning today
[quote=“Pietro”]Here’s a post I did on stackexchange on acetaldehyde. Hopefully a somewhat accurate and decent explanation
http://homebrew.stackexchange.com/quest ... etaldehyde[/quote]Nice write up Pietro.
