biochemedic

Recipes 

I'm sensing another "Do you think this beer is infected?" thread...

"So I brewed my latest batch of homebrew yesterday, and today I was at work, when I get this call from the Colorado Spring FD about having to come to my house to set up ventilation for a possible gas leak, and my neighbors having to be evacuated. Later they tell me they think the smells are coming from my carboy! Should I dump it?"

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Packaged: Marris Otter Motueka SMaSH, Mayan Stout, Caramel Quad, Basic Spiced Cider, Spur of the Moment Graff
Recent Meads: Cherry Melomel, Belgeglin, Bochet
Primary: Vienna Simcoe SMaSH, Fresh Simple Cyser
Secondary: Why do I keep this line here...?
Bulk Aging: Mead Day '11 Ginger Metheglin, Cocobochet, Mead Day '12 Traditional (orange blossom) Mead
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej

carrolte

Recipes 

lmao
ok revy, time to confess.

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overflow

Recipes 

Exactly what I was thinking. Lots of yeasts put out nasty sulphurous
odors (Apfelwein, anyone?) I'm sure this could easily build up in a small apartment quickly.

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Primary 1: EdWort's Apfelwine
Primary 2: Yooper's Fizzy Yellow Beer
Primary 3: Surly Cynic
Bottled/Kegged: EdWort's Apfelwein, DC's BVIP, DFH 120 Minute Clone, Gratetful Dead Guy

ArcaneXor

Recipes 

Only if you stress the yeast, or use Montrachet, which seems to like to produce noxious fumes no matter how nicely you coddle it with yeast nutrients and other treats.

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The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Fat Man Porter, sLambic II, Brettennial Falcon IPA, Flanders Red, Orange Blossom Mead
Primary: Winexpert Riesling Ice Wine, sLambic I
Secondary: Flanders Red
Kegged:Black or Blue EyePA, Cherrywood-aged Crystal Stout,
2013 dump volume: ~2 gallons