* recipe for those interested
3.20 kg John Bull LME - Light (4.2 SRM) Extract 72.7 %
0.70 kg Honey (1.0 SRM) Sugar 15.9 %
0.50 kg Caramel/Crystal Malt - 20L (20.0 SRM) Grain 11.4 %
30.00 gm Challenger [7.50%] (60 min) Hops 33.6 IBU
30.00 gm Cascade [5.50%] (5 min) Hops 4.1 IBU
1 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs SafAle T-56 American Ale (DCL Yeast #T-56) Yeast-Ale
So I uncrewed the fermenter, single stage / 2 wks, and there was a harsh vinegar smell off it. This happened to me before, see this thread, and I was convinced it was off and threw the batch out. I've had a batch inbetween and it certainly didn't have this smell to it. I'm also confident it is not a sanitation issue, although I wasn't last time due to a dirty seal which made contact when aerating.
It happening twice is making me think that odor might be a product of the fermentation??? I'm inclined the bottle this one and see what happens. I really don't remember this odor in any other batches but I'm getting paranoid I just don't remember or just wasn't taking in a big whiff right after uncrewing the top previously. What do you guys think?