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10

This is no problem at all. To address your questions: "what effect (taste, strength, yeast effects) might I expect from adding the sugar at the start of fermentation?" Priming sugar (almost definitely glucose a.k.a dextrose), being nearly tasteless and highly fermentable (90+%), will increase ABV% without adding either residual (unfermentable) sugar or ...


7

You're fine, no need to panic. Leave your beer alone for another 2-3 weeks. Seriously, don't touch it, look at it, think about it, etc. Just leave it be for as long as you can stand it, and bottle it after 2-3 have passed. Regarding the smell, fermenting beer throws off all kinds of crazy, nasty, wonderful, weird smells as part of the fermentation process. ...


3

There is no particular reason I am aware of that normal fermentations for extract vs. all-grain brews should be different. Perhaps some examples that you've noticed might help? Fermentation time is mostly a function of yeast health, wort oxygenation levels, yeast pitch rate, the gravity of the beer, and temperature. While extract might generally have less ...


2

Hop bitterness is relatively stable, falling off over the course of many months. Hop flavor and aroma is more volatile, falling off dramatically over the course of weeks, then more so over the course of months. If you want bright, high hop flavor and aroma, look into "dry-hopping", where hops are added to the post-fermented beer. This is pretty much ...


2

In addition to Franklin's answer, I would also say that if you are seein an active kraeusen with no airlock activity this early in fermentation it is fairly likely you may have a leak in your fermenter. Not knowing what you are using, I can tell you this has happened to me with plastic buckets. You should check your seal and make sure you have a good tight ...


2

A couple of things First, the "funky bittery, acetone-ish" flavors are most likely fusel alcohols that yeast likes to throw off when it's under stress. One way to prevent this is to make sure it has enough nutrients (particularly nitrogen). In the mead world, this is usually resolved with the addition of nutrients such as Fermaid K and diammonium phosphate ...


1

Your cider is very young to draw many conclusions. In my experience, you have to think of cider more like wine than beer. Give it another 6 months of conditioning and it should taste better. You can add lemon, acid blend, grape tannin...a lot things to "liven it up". Start with a small amount, taste and adjust. But above all, give it time.


1

Cider smell can be caused by Acetaldehyde which can cause apple smells and flavours. As the beer hasn't been in the fermenter long, you will notice this smell will decrease as fermentation continues, and afterwards, when the yeast will continue to "clean-up" these compounds. http://www.howtobrew.com/section4/chapter21-2.html



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