Hi everyone!
I just racked my latest brew (an imperial stout) from primary (food grade plastic bucket) to secondary (glass carboy) fermentors. The question I have is what should the beer smell like. Mine smelled like acetaldehyde. I know this is a byproduct of fermentation by the yeast, but should it be the dominant smell? I imagine I am worrying over nothing, but I figured I might as well ask. I plan on keeping the beer in secondary for 2 weeks before bottling. Thanks for your advice in advance!
-Lordluen
I just racked my latest brew (an imperial stout) from primary (food grade plastic bucket) to secondary (glass carboy) fermentors. The question I have is what should the beer smell like. Mine smelled like acetaldehyde. I know this is a byproduct of fermentation by the yeast, but should it be the dominant smell? I imagine I am worrying over nothing, but I figured I might as well ask. I plan on keeping the beer in secondary for 2 weeks before bottling. Thanks for your advice in advance!
-Lordluen