beer has been fermenting for 2 days and developed this smell....should I just cut my losses and start over, and what causes this?
2007-12-26 23:51:02 · 4 answers · asked by Anonymous in Food & Drink ➔ Beer, Wine & Spirits
I sterelized the carboy the day I used it.....I think I let all the other equipment soak for some time before I used them. I also used super high gravity yeast with an export stout. I also added 24 oz of honey to increase the alcohol content
2007-12-27 00:17:42 · update #1
It could be a few things but most of the "culprits" aren't anything to worry about. Yeast can smell like all kinds of unsavory things during fermentation, especially in lager strains, but these scents generally subside with time especially in the case of lagers which are cold stored for months.
In conjunction with the yeast it could be your fermentation temperatures, running yeast on the hot side of fermentation temperatures can yield a number of different smells and flavors, again, particularly in the case of lagers. Check the yeast strain and try to get it within its ideal temperature range which should be provided with the yeast or available online.
The last thing that comes to me off the top of my head is DMS (Di-Methyl Sulfide) which actually smells like cooked or steamed vegetables to most people but given that it is a sulfide I could see where one may construe the scent as rotten egg. DMS gets in to your beer by either a bacterial infection or brewing with a cover on you pot which. Generally during the boil DMS will escape in the form of evaporation but covering you pot obviously traps it in.
NEVER DUMP A BEER UNTIL YOU KNOW IT SUCKS. Even an accidental, infected, or poor beer can turn out alright. Even further bad beer can be doctored with hops and other flavor additions. Sometimes beer really needs to be aged to its peak.
2007-12-27 00:32:22 · answer #1 · answered by Flavor Vortex 7 · 1⤊ 1⤋
Depends on the type of yeast you used. Some brewing yeasts give off a slight sulfurous smell during fermentation. The smell should go away after primary fermentation. If it still smells after the primary fermentation has stopped then it's most likely a bacterial infection and you'll have to dump it. Did you sterilize everything properly?
2007-12-27 07:58:17 · answer #2 · answered by Grey Man 5 · 1⤊ 1⤋
I newer brewed beer with rotten eggs ...
2007-12-27 07:55:41 · answer #3 · answered by Anonymous · 0⤊ 6⤋
ask the people who work with beer
http://www.samualadams.com
OR
http://www.thebeveragepeople.com
2007-12-27 11:37:25 · answer #4 · answered by Anonymous · 0⤊ 4⤋