« on: May 03, 2012, 08:45:34 AM »
I have been extract brewing for about a year now. I wouldn't call my self a pro but I think I almost past the novice stage in this area. I am getting ready to begin all grain brewing. I am running into one issue though and I am curious if it will resolve when I switch to all grain and if it is common with extract brewing. I cannot seem to get a good aroma when brewing with extracts. My beers always have a yeasty smell to them. I don't get the nice hop aromas or malt aromas you get from store bought craft beers. Is this due to my extract brewing? Will the aroma come when I switch to all grain?
Please note my beers all taste perfectly fine.
In other forums some people have told me my hop addition times might be off (perhaps some flame out or dry hopping). Some also told me it might be a water or ferm temp issue.
One question besides the above:
What is a good way to maintain temp outside of a ferm chamber (I plan on making one in a few months), I live in PA. So I have all 4 seasons to deal with. I usually ferment in my basement as it is dark and usually cool (ranges from coldest in the winter at 60 degrees to warmest in the summet at 74 degrees with a +/- 5 degree range in the summer).