HBT 2014 Big Giveaway - 4/10 Re-Draw Winners Posted!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Nottingham, sulfur aroma... documenting my journey




Reply
 
LinkBack Thread Tools Display Modes
Old 01-14-2012, 03:02 AM   #1
vitrael
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Milwaukee, Wisconsin
Posts: 163
Liked 7 Times on 5 Posts
Likes Given: 1

Default Nottingham, sulfur aroma... documenting my journey

So last week I allowed SWMBO to brew an irish red "on her own." I did the recipe, mashing, and advisory work, and she was very proud. We fermented it on Notty, which kicked off within 6 hours and fermented at a very reasonable 68F. Last night I took a sample and found it was down from 1.058 to 1.012, and boasted a putrid, unbearable aroma and flavor of sulfur.

I've done a lot of forum searching and found a lot of people have complained of sulfur aroma when using Notty. I know it's temporary, and have faith in Notty as some of my favorite commercial breweries use it as a house yeast (Dark Horse <3). I feel like cataloging this one for any future brewers who are worried and end up searching keywords NOTTINGHAM and SULFUR.

I'm going to give it 2 weeks in primary, sample, and if the sulfur hasn't disappeared, give it 2 weeks in secondary. If on another sample I've got sulfur I will try something more dramatic (force overcarb and blowoff to get rid of dissolved gas?) and report back.

To seal the deal, I'm brewing a second, larger beer (probably a wee heavy) on the cake, all of this in defiance of the first off flavor I've ever encountered in beer (not counting following Papazian's dreadful recommendation of 1 cup of blackstrap molasses in a small porter).

I will report back. Wish me luck.



__________________
vitrael is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2012, 06:27 AM   #2
nukinfuts29
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Pike County, MO
Posts: 1,658
Liked 27 Times on 26 Posts
Likes Given: 7

Default

Over 400 gallons of beer among other things on Nottingham and not a single example where I had any off smells at all. Though I have never made an irish red.

Montrachet however.....



__________________

My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

Quote:
Originally Posted by Cpt_Kirks View Post
Patience, my Padawon. The yeast can sense your tension.
Quote:
Originally Posted by Revvy View Post
Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.
nukinfuts29 is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2012, 06:32 AM   #3
Garth_86
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Edmonton, AB
Posts: 11
Default

im using Nottingham for the first time tomorrow, should i not?

__________________

Coming Soon: Pumpkin Ale (after season but i love it)
Primary:
Secondary: Honeybear Honey Ale
Kegged: Alberta Brown, Espresso Stout, Cass-A-Wheat

Garth_86 is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2012, 06:41 AM   #4
nukinfuts29
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Pike County, MO
Posts: 1,658
Liked 27 Times on 26 Posts
Likes Given: 7

Default

There is absolutely nothing wrong with Nottingham. Some people and some recipes are going to have different results, but I would be doing you a great disservice if I did not whole heatedly encourage you to use Nottingham tomorrow as planned. It's a great yeast and produces some of the best results you can get.

__________________

My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

Quote:
Originally Posted by Cpt_Kirks View Post
Patience, my Padawon. The yeast can sense your tension.
Quote:
Originally Posted by Revvy View Post
Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.
nukinfuts29 is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2012, 06:53 AM   #5
Garth_86
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Edmonton, AB
Posts: 11
Default

Its all my HBS had left for yeast so i will be using it. Thanks!

__________________

Coming Soon: Pumpkin Ale (after season but i love it)
Primary:
Secondary: Honeybear Honey Ale
Kegged: Alberta Brown, Espresso Stout, Cass-A-Wheat

Garth_86 is offline
 
Reply With Quote Quick reply to this message
Old 09-04-2012, 02:04 AM   #6
Ineptitude
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: York, UK
Posts: 1
Default

Out of interest how long did it take for the sulfur smell to disappear?

__________________
Ineptitude is offline
 
Reply With Quote Quick reply to this message
Old 09-04-2012, 03:23 AM   #7
Unibrow
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Cleveland, OH
Posts: 445
Liked 9 Times on 7 Posts
Likes Given: 9

Default

I've only had 1 experience of notty smelling weird, and the beer still came out great

__________________

I'm trying to catalog every brew online so I don't have to keep notes all over the house. Check it out on my blog site below:

http://brewzak.wordpress.com/

Unibrow is offline
 
Reply With Quote Quick reply to this message
Old 09-08-2012, 11:23 PM   #8
vitrael
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Milwaukee, Wisconsin
Posts: 163
Liked 7 Times on 5 Posts
Likes Given: 1

Default

Sorry for not responding earlier, but someone bumping the thread gave me an email reminder.

I am happy to report the awful sulfur/sewage aroma that accompanied the red was totally gone inside 3 weeks. It was by far my best beer to date (granted, it's the only recipe I have repeated).

Since then, though, I've knocked that beer out of its top spot with an American wheat / kolsch hybrid. Muahaha.



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


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
My journey as a beginner Kleggo Beginners Beer Brewing Forum 1 04-22-2011 09:53 AM
Some sulfur aroma in finished wheat beer marubozo Beginners Beer Brewing Forum 3 06-26-2010 03:26 PM
the taste journey of beer wildboy Beginners Beer Brewing Forum 6 01-22-2010 06:51 PM
Hefe aroma from Nottingham? hopvine Beginners Beer Brewing Forum 12 07-10-2009 10:02 PM
So the journey begins Rhys Beginners Beer Brewing Forum 9 10-26-2008 12:59 AM