glorifiedbusdriver
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I made a .6 gallon starter with WLP833 German Bock Lager Yeast about a week ago. A few days ago I put it in the fridge. Today I pulled it out of the fridge, poured most of the beer off the top so I could step it up. After I poured the liquid off, I let it rise to room temp for about 3-4 hours then added another .6 gallon of wort.
About 6 hours after I stepped it up, there is a very strong rotten egg smell coming from the starter. I have read that Sulfur can be a bacterial infection...but it is also a byproduct of lager yeast strains. I have brewed three lagers in the past with great success, but I made the starters at 50 degrees. This starter is at room temp.
My question is this: Is WLP833 a big sulfur producer (especially at room temp) or should I just throw this thing away? The smell is very pronounced. Thanks for any advice.
Charlie
About 6 hours after I stepped it up, there is a very strong rotten egg smell coming from the starter. I have read that Sulfur can be a bacterial infection...but it is also a byproduct of lager yeast strains. I have brewed three lagers in the past with great success, but I made the starters at 50 degrees. This starter is at room temp.
My question is this: Is WLP833 a big sulfur producer (especially at room temp) or should I just throw this thing away? The smell is very pronounced. Thanks for any advice.
Charlie