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-   -   strong rotten egg smell in starter (http://www.homebrewtalk.com/f13/strong-rotten-egg-smell-starter-146038/)

glorifiedbusdriver 11-09-2009 11:53 PM

strong rotten egg smell in starter
 
I made a .6 gallon starter with WLP833 German Bock Lager Yeast about a week ago. A few days ago I put it in the fridge. Today I pulled it out of the fridge, poured most of the beer off the top so I could step it up. After I poured the liquid off, I let it rise to room temp for about 3-4 hours then added another .6 gallon of wort.
About 6 hours after I stepped it up, there is a very strong rotten egg smell coming from the starter. I have read that Sulfur can be a bacterial infection...but it is also a byproduct of lager yeast strains. I have brewed three lagers in the past with great success, but I made the starters at 50 degrees. This starter is at room temp.
My question is this: Is WLP833 a big sulfur producer (especially at room temp) or should I just throw this thing away? The smell is very pronounced. Thanks for any advice.

Charlie

TipsyDragon 11-10-2009 08:10 PM

the starter is fine. lager yeast are known for that smell. called "rino farts". i had a similar concern a few days ago with a batch of fermenting mead. the consensus is, its normal.

malkore 11-10-2009 10:34 PM

yep, lager yeast strains throw off sulphur compounds...rotten egg smell.

amercuric 11-11-2009 05:44 PM

Sulfides... I would dump it in favor of a better yeast if it's only just a small starter. I wouldn't even take a chance of my beer smelling like that.

Beezer94 11-11-2009 06:08 PM

do not dump it its fine. Your beer will not end up sulfury. That is just different yeasts. The smell will quickly fade after fermentation.


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