What could be causing this? I might not have sanitized my equipment enough, and I was using a super high gravity yeast in a stout ingrediants kit.....how do I solve this problem? plus the yeast was bubbling vigorously and now is bubbling lightly every 4 seconds (was foaming to the point where it was coming out of the fermintation lock)
2007-12-27 02:16:48 · 6 answers · asked by Anonymous in Food & Drink ➔ Beer, Wine & Spirits
well I dont know
2007-12-27 02:19:00 · answer #1 · answered by LOOK!!! there he is. 4 · 1⤊ 2⤋
Super high gravity yeast? Lol you must be making an imperial stout. Ive never had beer smell like supher. As for the vigorous fermentation this is common for a high gravity brew. y bst advice woupd be just to let it ferment and transfer to a secondary once fermentation is done. Some aging may mellow out the smell - also gove it a taste when you transfer to secondary to see what it tastes like. It will probley turn out ok
2007-12-27 02:59:27 · answer #2 · answered by Ivan H 1 · 0⤊ 0⤋
Don't panic -- yet. Wait until the fermentation is over. The odor may dissipate before bottling time. My guess is that you won't have the best stout in the world; there is a reason for specialized strains of yeast. On the other hand, you never know. You may have discovered a new style.
2007-12-27 02:50:13 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Well my answer is still the same as it was 4 hours ago when you presented the same problem...
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 03:55:24 · answer #4 · answered by Flavor Vortex 7 · 0⤊ 0⤋
Stop worrying. Relax.
If you hadn't sanitized well enough your beer wouldn't smell of sulfur, it would be much worse; sour and disgusting.
Your yeast is behaving normally. Fermentation can create a lot of freaky chemical aromas...just chill and be patient.
2007-12-27 04:20:27 · answer #5 · answered by Anonymous · 0⤊ 0⤋
I have no clue, but if I were you I would throw it out and start over. You don't want to end up sick. Better safe than sorry.
2007-12-27 02:39:47 · answer #6 · answered by ceegt 6 · 0⤊ 1⤋