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Old 01-15-2013, 11:59 PM   #1
Han_Solo
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Default My primary smells like eggs/sulfur. Help?

I did a little research and from what I can tell this is not necessarily a bad thing, but the white labs website says this strain has little to no sulfur production. I could use a little reassurance (or enlightening) if anyone can fill me in on what's going on. Here's the scoop:

I pitched a White Labs European Ale yeast (WLP011) for a Baltic porter. I did a partial mash and far as I know everything went well. I finished with a OG of 1.073. I pitched the yeast at about 65 degrees F which was below the recommended pitching temp . Could this cause the yeast to "act up" by stressing it? The fermenter was sitting at about 63 degrees since last Friday (when I pitched the yeast) but over the last 2 days it slowly rose to 67-68. I wrapped it with a wet towel yesterday afternoon and when I awoke this morning it was at 65. When I arrived home the temperature was the same but the eggy/sulfury smell was present.

Anyone know what's going on? Thanks in advance and input is always appreciated.



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Old 01-16-2013, 12:09 AM   #2
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I can't help you, but I'm glad it's not just me. I brewed a Berliner Weisse with WLP011 and Wyeast Lacto. I didn't think lacto had a sulfur smell. It does smell kinda gross.



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Old 01-16-2013, 01:40 AM   #3
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Several yeast strains release a sulphur smell. It's nothing to worry about. I'd let it sit for 3 weeks at the current temp to let the yeast clean up then bottle or keg it.

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Old 01-16-2013, 06:03 AM   #4
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Thanks for the reassurance.

I have been keeping an eye in it since I got home. The smell is already gone and it's back at 63 degrees. Is it odd that it would smell that way for such a short period of time?

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Old 01-16-2013, 01:04 PM   #5
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Quote:
Originally Posted by Han_Solo View Post
Thanks for the reassurance.

I have been keeping an eye in it since I got home. The smell is already gone and it's back at 63 degrees. Is it odd that it would smell that way for such a short period of time?
Not at all. Some yeast are worse offenders than others. White Labs Kolsch yeast comes to mind... stinky!
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Old 01-16-2013, 01:56 PM   #6
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Some times if the yeast are really stressed from high shipping temps you can get the sulfur smell. I had a pack of 1056 that smelled like it dealt it but the beer came out just fine. deffinatly let it sit extra to allow it to disapate. Usually racking to a carboy will get rid of it.

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Old 01-16-2013, 08:15 PM   #7
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Thanks, y'all

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Old 01-17-2013, 08:31 PM   #8
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Quote:
Originally Posted by caioz1jp
Some times if the yeast are really stressed from high shipping temps you can get the sulfur smell. I had a pack of 1056 that smelled like it dealt it but the beer came out just fine. deffinatly let it sit extra to allow it to disapate. Usually racking to a carboy will get rid of it.
Kind of off of the thread topic, but is it necessary to rack to secondary? It's the biggest beer I've ever made (OG 1.073) and was unsure as to whether or not the beer would actually benefit from a secondary. I'd prefer to just forget about it and let it sit for a few weeks, but I am unsure if racking is required to clean up the sulfury/eggy aroma it was letting off.

Basically I am asking if the yeast in the primary will do the work on its own, or will it make a noticeable difference if I rack it?
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Old 01-17-2013, 09:16 PM   #9
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Woops, I had the same as this, with the hop smell disappearing, and being replaced by a sulfurous sour smell. Most of the krausen gone as well! (Quite similar temps and exactly the same original gravity)

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Old 01-17-2013, 10:35 PM   #10
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Quote:
Originally Posted by JKaranka
Woops, I had the same as this, with the hop smell disappearing, and being replaced by a sulfurous sour smell. Most of the krausen gone as well! (Quite similar temps and exactly the same original gravity)
Was this recently? Did you have a taste yet? The "woops" at the beginning of your post is making me nervous!


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