I was talking rubbish - ignore this post- smells great

[spin]

This is my first post on here so hello all. :

I have found this forum very useful to date and have finally got around to signing up and hopefully will be able to contribute something soon.

I have just made my 2nd batch of Coopers Pale Ale. But this time around I recultured the yeast from the bottom of 2 CPA stubbies and pitched that. The fermentation took off right away, much quicker than with the dry yeast. I have however noticed that there is no smell. The last batch with the dry yeast smelt fruity. This time I can't detect anything???
Apparently it is meant to smell like banana, pear, bread etc. It might have a very slight bread smell, but nothing else. I hope it comes out tasting as good as the last batch. :wha:

 

[Wez]

Welcome aboard spin, nice to have you here

From what you say it sounds like fermentation is happening / has happened - are you able to take a hydrometer reading?

All fermentations are different - so don't expect a carbon copy of the first compared to the second.

 

[spin]

Hi Wez, thanks for the hasty reply.

I only pitched it last night and the hydrometer reading was at about 1.050, maybe a little under.
At the moment the Krausen is pretty thick and is pumping out plenty of gas and foam from the side of the lid (I don't have an air-lock).

I've not used a recultured yeast on any previous batches but the supplied kit yeast always seems to produce a strong smell. I have heard somewhere that if you raise the temperature that the yeast will produce more fruity esters.
So I was thinking that it might be due to the temperature. It is at about 18 degrees room temp at the moment.

 

[Wez]

Mate if you have it at 18c thats spot on

18 to 22 is great

let it do it's thing and chill out :grin:

You're not alone though i think we all check our brews daily