Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > 1st batch of beer... smelled great last night, smells horrible today.
Reply
 
LinkBack Thread Tools
Old 12-14-2009, 09:22 PM   #1
TheSnakeJake
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Cincinnati
Posts: 11
Default 1st batch of beer... smelled great last night, smells horrible today.

my first batch of beer has been in my primary for 8 days. it took 96 hours to begin fermenting, but since friday it has been bubbling pretty steadily. i checked on it last night and it smelled great. but today, it smells terrible! almost like a rotten egg smell... is this batch contaminated?

__________________
TheSnakeJake is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2009, 09:28 PM   #2
COLObrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pea Green, Colorado
Posts: 2,938
Liked 58 Times on 51 Posts
Likes Given: 4

Default

Sounds like the essence of perfection.

__________________
COLObrewer is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2009, 09:29 PM   #3
JOHN51277
Feedback Score: 0 reviews
 
JOHN51277's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Orlando, FL
Posts: 1,022
Liked 11 Times on 5 Posts

Default

It only gets better! Its fine! Let it go.

__________________
My Cigar Forum www.cigarhops.com
PM me for access.

On Deck: Centennial Blonde, Midnight IIPA
Primary: SMaSH Citra/2 Row, KBS Clone
Secondary: ???
Kegged:
Bottled: Gulf Oil Spill Stout, Breakfast Stout, Amarillo SMaSH, Orange Wit, RIPA Oak/Bourbon Aged, Barleywine, Apfelwein,
JOHN51277 is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2009, 09:33 PM   #4
bassbone
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Cincinnati
Posts: 131
Liked 1 Times on 1 Posts
Likes Given: 2

Default

Relax. Fermentation smells funny sometimes.

There is a really good "Is my beer ruined thread" you may want to check out. I would reccomend just letting it be without opening the fermenter until you bottle.

__________________
bassbone is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2009, 09:38 PM   #5
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,804
Liked 2776 Times on 1660 Posts
Likes Given: 3489

Default

Perfectly normal....Look up Rhino Farts on here.

If you did you would be less worried. If we didn't have a cute nickname for it do you think we would think it was a serious issue?

The thing to remember though is that if you are smelling or tasting this during fermentation (AND THAT INCLUDES SECONDARY) not to worry. During fermentation all manner of stinky stuff is given off (ask lager brewers about rotten egg/sulphur smells, or Apfelwein makers about "rhino farts,") like we often say, fermentation is often ugly AND stinky and PERFECTLY NORMAL.

It's really only down the line, AFTER the beer/cider/mead has been fermented (and often after it has bottle conditioned even,) that you concern yourself with any flavor issues if they are still there.

I think too many new brewers focus to much on this stuff too early in the beer's journey. And they panic unnecessarily.

A lot of the stuff you smell/taste initially more than likely ends up disappearing either during a long primary/primary & secondary combo, Diacetyl rests and even during bottle conditioning.

If I find a flavor/smell, I usually wait til it's been in the bottle 6 weeks before I try to "diagnose" what went wrong, that way I am sure the beer has passed any window of greenness.

Fementation is often ugly, smelly and crappy tasting in the beginning and perfectly normal. The various conditioning phases, be it long primary, secondarying, D-rests, bottle conditioning, AND LAGERING, are all part of the process where the yeast, and co2 correct a lot of the normal production of the byproducts of fermentation.

Lagering is a prime example of this. Lager yeast are prone to the production of a lot of byproducts, the most familiar one is sulphur compounds (rhino farts) but in the dark cold of the lagering process, which is at the minimum of a month (I think many homebrewers don't lager long enough) the yeast slowly consumes all those compounds which results in extremely clean tasting beers if done skillfully.

Ales have their own version of this, but it's all the same.

If you are sampling your beer before you have passed a 'window of greeness" which my experience is about 3-6 weeks in the bottle, then you are more than likely just experiencing an "off flavor" due to the presence of those byproducts (that's what we mean when we say the beer is "green" it's still young and unconditioned.) but once the process is done, over 90% of the time the flavors/smells are gone.

Of the remaining 10%, half of those may still be salvageable through the long time storage that I mention in the Never dump your beer!!! Patience IS a virtue!!! Time heals all things, even beer:

Long story short....I betcha that smell/flavor will be long gone when the beer is ready.

__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
 
Reply With Quote Quick reply to this message
Old 12-15-2009, 12:19 AM   #6
TheSnakeJake
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Cincinnati
Posts: 11
Default

thanks guys!! i feel better now...

__________________
TheSnakeJake is offline
 
Reply With Quote Quick reply to this message
Old 12-15-2009, 02:11 AM   #7
Hopheader
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Canada, eh!
Posts: 274
Default

Mmmmmmm....Rhino Farts! Dumped a Samiclaus clone onto a nice Hella Bock yeast cake from an Old Speckled Hen (essentially a nice starter) last night and 24 hours later, has GREAT krausen and HORRIBLE smell, hahahaha.

Lookin' forward to the end product.

-J

__________________
Primary: Dunkelweizen
Secondary: BrewHouse IPA
Forgotten about: Samichlaus
Keg: Special Bitter
Keg 2: American Barleywine
Hopheader 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
It smells great, but.... Devantf Beginners Beer Brewing Forum 5 11-14-2009 03:46 PM
Made my 2nd batch of beer late last night Tonypr24 Beginners Beer Brewing Forum 2 02-25-2009 07:01 PM
my closet used to smell like stale beer...now it smells great..(new to kegging) jonp9576 Beginners Beer Brewing Forum 6 09-10-2008 11:18 PM
Great Night of Brewing, 3rd AG batch. Ice9 All Grain & Partial Mash Brewing 2 04-26-2008 01:18 PM
Started batch Sunday Night - Stopped Bubbling today. mediamst Beginners Beer Brewing Forum 3 12-05-2007 12:42 AM



Newest Threads

LATEST SPONSOR DEALS