Hey guys... just a quick one.
Fermenting an AG choc porter at 20c at the moment. It's 3 days into ferment. og 1.060 and now it's at 1.020... a quick ferment... using 1056 which was in a 1.5ltr starter on a stir plate for 24hrs (decanted). 90 min boil in my braumeister, no chilled.
Grain bill was
2.9kg pale ale
0.91 caramunich
0.68 munich malt
0.45 choc
0.23 roasted barley
0.92 coca powder
Anyway, as of today my samples have a slight corny smell to them, and so does the airlock... just wondering if this is an aroma that is just coming from the fermentation or is this DMS? I'm thinking once I CC and keg it'll go? Worried I'll have a corny beer!
Quick edit... smell from fermenter probably more like an egg/sulfur smell... take a sample and it in the glass it's corny slight eggy...
Fermenting an AG choc porter at 20c at the moment. It's 3 days into ferment. og 1.060 and now it's at 1.020... a quick ferment... using 1056 which was in a 1.5ltr starter on a stir plate for 24hrs (decanted). 90 min boil in my braumeister, no chilled.
Grain bill was
2.9kg pale ale
0.91 caramunich
0.68 munich malt
0.45 choc
0.23 roasted barley
0.92 coca powder
Anyway, as of today my samples have a slight corny smell to them, and so does the airlock... just wondering if this is an aroma that is just coming from the fermentation or is this DMS? I'm thinking once I CC and keg it'll go? Worried I'll have a corny beer!
Quick edit... smell from fermenter probably more like an egg/sulfur smell... take a sample and it in the glass it's corny slight eggy...