I brewed my first batch and bottled it on Thursday night. It was in he primary for 12 days until fermentation ceased and the SG was steady at 1.03.
I noticed when I took a couple of samples for gravity readings that there is a somewhat pronounced fruit aroma. Still there when I bottled as well. It is not there so much in the taste though of course the beer is still quite green. I don't believe I have an infection as I was quite sanitary.
Could this be caused by the yeast? Ingredients were 5 pounds of Pilsner DME, Centennial, Simcoe, Warrior and Cascade hop pellets, grain bag, and the yeast that was provided was the Nottingham dry packet. The yeast was good yeast not old, stale yeast.
Will this perhaps mellow out as the beer ages? Or maybe I did something wrong? I just hate to have my first batch be one of those "well, it's drinkable..."