LogFAQs > #884643762

pinky0926 posted...

@Darkman124

Everything went well, 23 litres of wort sitting at 22 degrees Celsius. Gravity appears to be at 1.034.

Only concern I have is the yeast. I don't have a point of comparison for how it should smell. I heard that fruity is good, cheesy is bad. Well it smelled like fruity cheese. Neither pleasant nor unpleasant.

i have never spent even one moment thinking about how the yeast smells during attenuation and you shouldn't either

what to fear is if you see long white tendrils forming a sheet on the top in two weeks when you secondary it combined with a nail polish smell, that implies bacterial infection (yellowish floating residue is just yeast that hasnt dropped out)
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