Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > sulfur ferment smell & raisin tasting beer?

Reply
 
LinkBack Thread Tools
Old 12-03-2010, 11:52 PM   #1
bc_brewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: puyallup, wa
Posts: 2
Default sulfur ferment smell & raisin tasting beer?

I am new to brewing (this is my first post here as well). Anyway, I brewed an amber about a month ago, and i had that sulfur smell like crazy during fermentation. Subsequently, two things happened. 1- i am no longer allowed to ferment in the closet. 2- My beer tasted like it had prune juice poured into it! Could the latter be caused by stressed yeast or something? Cheers!

__________________
bc_brewer is offline
 
Reply With Quote Quick reply to this message
Old 12-04-2010, 12:02 AM   #2
indigi
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Philadelphia
Posts: 438
Liked 2 Times on 2 Posts
Likes Given: 4

Default

Tell us what your recipe was, what yeast you used, fermentation temps, and how exactly it tastes like prune juice (specific flavors/tastes would be helpful) and we'll be able to help a lot more. For all I know you could have chucked 8 pounds of old raisins into secondary

__________________
indigi is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2010, 08:03 AM   #3
bc_brewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: puyallup, wa
Posts: 2
Default

Unfortunately, this was a batch my neighbor bought the ingredients for and he washed the recipe in his pants I know that fermentation happened at around 66 to 68 degrees, we used a smack pack yeast (which we forgot to sanitize before cutting open and pitching), and it was an extract with specialty grain brew. It spent a week in primary and a week in secondary. No raisins in secondary, but it had what i could describe as a "prune juice"-like taste that I could detect even when we put it in primary. That taste has mellowed out a bit in the 3rd week of bottle conditioning, but its still kinda there. Other than that its drinkable with a decent amount of carbonation, a heavy barley taste, and a more floral hop taste. I guess my inquiry was that since we had that sulfur smell during primary, if that kind of "raisin-like" flavor is common at all to a certain element of the fermentation, or if it is a bacterial taste since we did not sanitize the smack pack before pitching. Thanks for the response

__________________
bc_brewer is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2010, 11:38 AM   #4
BrookdaleBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Posts: 831
Liked 11 Times on 11 Posts
Likes Given: 2

Default

Without a recipe it is hard to tell, but if Special B was one of your specialty grains, that could be where the dried fruit flavor is coming from. Some of the darker crystal malts can give similar flavors as well.

__________________
BrookdaleBrew is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
holy sulfur bomb batman! (wheat yeast ferment) jpoder Fermentation & Yeast 17 06-25-2012 03:52 PM
Yeasty tasting beer and a secondary fermenter hiphops Fermentation & Yeast 4 10-21-2010 07:29 PM
Sulfur smell from stored yeast Gibbnal Fermentation & Yeast 5 07-30-2010 04:25 AM
Sulfur smell and fruit lyacovett Fermentation & Yeast 2 06-21-2010 03:29 PM
Strong Sulfur Smeel in a Wheat Beer forces Fermentation & Yeast 1 01-30-2010 11:50 PM