Intro and hopefully stupid question!

[Punchy]

Howra lads,

First time brewer here, defo caught the bug though, I have one lot bottle conditioning now and I cant wait to start my second lot!

The first lot (a coopers wheat beer kit) is in the bottles about 10 days now (after about 12 days in a fermenter, 3 days in a row with the same hydrometer reading 1.011)  and although I was meant to wait at least 2 weeks (4 is apparently better) I tried some last night.... poured lovely, looked perfect, cloudy straw color, nice carbonation, lovely head retention ect. my problem is that there is a nasty smell from it, I cant really place the smell- its just off? maybe slightly pukey smell??  there is NO bad taste from it, (very little taste at all really) just the smell. Has I fooked it up or should I just wait and hope the yeast left inside the bottles gets rid of the smell?

Its being stored in my front room at the moment which is quite cold when Im not home and dont have the heating on (which is most of the time to be honest) would heating/warming it help? Im thinking of an old electric blanket in the cardboard box with the bottles??

Cheers for any help lads!

Punchy
(sorry if this is in the wrong section or been covered a million times before)

[LordEoin]

hi there Punchy!
I suppose you used the supplied yeast? What temperature did you ferment it at?
I'm guessing that it was fermented too warm.
More time in the bottle should help

[Ciderhead]

Hi
How did you sterilise all your equipment before you started?

[beerfly]

the only stupid question is the one you dont ask 

pukey is generally bad but it would also taste bad.  could it be more of a match like smell?
as long as it tastes ok there is a chance that some extra time will help.
if they are already carbed you wont really need to worry about the temperture

[Ciderhead]

Have a look at a beer flavour wheel and try and give us a bit more description and we should be able to narrow it down.
I love murder mysteries

[Punchy]

hi there Punchy!
I suppose you used the supplied yeast? What temperature did you ferment it at?
I'm guessing that it was fermented too warm.
More time in the bottle should help

alright dude, yeah used the sachet of supplied yeast, off the top of my head I think i pitched at 25c. fermented at around 20-22,i tink,  (it went down as far as 16 maybe for one day,) the first day or so was a bit cooler (18 or so) as i moved the brew belt around....

yeah sanitized everything 100% i think, I used and rinsed the sanitizer with tap water though?? tis very hard tap water, would this make much difference?

I had a look at the beerwheel there (had to google that, never heard of it before!) cant help much im afraid all i can say it it made me think of gone off bread?? not stale, but almost mouldy?

Cheers for the help and welcome lads! I wont dispair just yet, give it another week or so and try another bottle before I get annoyed and throw it all away!!!  (feck sake i labled the bottles an all!!  lol)   

[DEMPSEY]

Oh I think we have being ther

[Punchy]

Update.... The smell has reduced a whole lot, but is still there a bit. I bought some fran well wheat beer the other day and it has the exact same smell! Can't be bad so right? Drank one last night and it wasn't too bad, not great but not bad I spose, I'll give a few out and see what me friends think. Maybe not lost yet!


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[LordEoin]

save one or two for homebrewers ad ask for honest feedback, otherwise you just get lip-service

[Tom]

I wonder if a whole load of homebrewers will be gathering at the Well any time soon?

Those BJCPers just LOVE an off-flavour!

[Greg2013]

If it taste ok give it a couple of extra weeks in the bottle, however if its already carbed get it into a cool dark place no higher than say 15c during the day. You will be fine but +1 bring a few bottles to a club meeting and get others opinion, remember you will be teaching them as much as they are teaching you, welcome and Cheers.

[Garry]

There's a strong banana aroma from Franciscan Well Friar Weisse. Maybe that's what you are getting? This would be a typical aroma in a wheat beer along with clove.

[brenmurph]

banana and Pukey smell mentioned earlier, maybe its a combination. Could be strong banana ( I think if fermented too warm?) and a hint of "pukey" aroma which would be indicitave of a possible infection.

get a bottle to a brewday of send it on to me & kellie or anyone else whos able to recognise off- flavours reasonably well

[Eoin]

Gone off to bread suggests weizen yeast to me.

Sent from my HTC One

[mr hoppy]

A lot of my beers taste awful after a week or two and sort themselves out with time.

There's an old homebrewer joke that the best one is the last one. It's really hard to resist the temptation to try sooner than you should and to be honest it's all part of the learning process, but the trick is to get a backlog going so you've alway got a brew that's getting to perfection just coming up.

Sanatation is critical as well - I use Lidl's W5 equivalent to vanish for cleaning and Star San for sanitation - but a lot of people get great results with other sanitation regimes also.

Have a look at John Palmer's How to Brew on line, or even better buy a copy and make up another batch!