Need Assistance

efgilley · 04-25-2007, 02:06 AM

Well here goes...This is my second attempt and I think I am doing something wrong.
Recipe:
Honey Brown Ale
1/2 lbs Dark Crystal
1/2 Chocolate Malt
4-6lbs Amber malt and Northen Brewer Hops (premixed)
Ahtanum Hops for Flavoring
Cascade Hoops for aroma
Granulated Brewing Honey
Doric Ale Yeast (1 package)

I brought 2 gallons of water to 170 then removed the grains, I then boiled everything for the required time.
Mistake 1: LHBS suggested that I syphon my wort into my fermenter. I picked up some hot break in the process and I think some hop pellets got through.

I pitched the yeast after placing it in 70 water and allowing it to sit covered for 10 minutes. Everything went off like clockwork and then...Yesterday (day 6) I came to a rotten egg smell. I checked again today and the airlock was not bubbling. The OG was 1.46 and is now 1.21...so I transfered to secondary.

I am a sanitation freak...I have mixed the proper proportions of Iodophor and everything rests in it until I use it.

My Equipment is all brand new, SO I am ok or am I drinking nasty beer in a few months?
(sorry about the massive amount of information, but I know you guys want to know the whole story).

cormi3r · 04-25-2007, 03:49 AM

I'm working on a Honey Brown recipe right now and from the info I've gathered the real 'honey flavor' will come from using Honey Malt, not necessarily honey as a fermentable. I plan on using both, honey malt and honey. I don't know from experience what to expect (flavor wise), but I will let you know in about 6 weeks.

In your first attempt, was it the flavor that was the problem? Did you get the same smell with your first attempt? I guess all these questions aren't helping you much, but I am kind of jumping on your post to gather information for my next batch to get a more experienced answer.

**Yooper** · 04-25-2007, 11:35 AM

The rotten egg smell is sulphur- is it still there, or is it gone? How does the beer taste?

It really sounds ok in spite of the sulphur smell. It should be fine.

Drunkensatyr · 04-25-2007, 12:53 PM

Did you boil with the lid on? Sulphur compounds boil off in the steam while brewing.

**Yooper** · 04-25-2007, 01:05 PM

I think it's DMS that boils off- sulphur is usuallly a fermentation smell. It almost always goes away after fermentation, though.

Be patient- it might come around!

Ó Flannagáin · 04-25-2007, 02:36 PM

Yea, take a sample of it. If it tastes ok, then it will be fine.

efgilley · 04-26-2007, 03:28 AM

UPDATE...after transfer to secondary the smell is still slightly present and almost has a bright overtone. The taste was OK, but it was hard to overcome the smell.

After reading several websites, threads, online books, etc. I have come to the conclusion that a sulfur smell might not be a bad thing.

What generic trouble shooting resources do you all use?

FYI: I didn't boil with a lid and I used Brewers granulated honey, if that helps anyone.

desiderata · 04-26-2007, 03:59 AM

It's good that you didn't dump your beer in frustration. Many times, more often that not, time will improve your beer, even when you think it is ****e. Well done for researching the sulphur smell--you probably know more than me about that now.

Keep us posted on the progress and how it turns out!

efgilley · 04-27-2007, 12:56 AM

I would never dump beer in frustration. I grew up drinking bad beer, so I will manage!
The smell is still present, but I will deal and buy clothespins for my nose when I drink it.

**DeathBrewer** · 04-27-2007, 01:16 AM

i've dumped a couple of batches

it's never a good time