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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. ...


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 ...


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 ...


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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