jpoder
Well-Known Member
I'm fermenting a stout with Wyeast 3068 Weihenstephan Weizen 2 days in and the smells coming off of the airlock are SULFUR...like rotten eggs. it also has the thinnest krausen I have ever had in a fermenting beer (about 1 inch). This is a split 10 gallon batch and the other half is fermenting with a belgian abbey yeast and is nearly blowing off in a 6 1/2 gallon carboy!) I am fermenting about 65 so perhaps it is a little too low for this yeast. Wyeast suggests fermenting 68-72.
searching for similar threads it seems that lots of wheat yeasts can pump off sulfur and most suggest RDWHAH, but WOW...i've never smelled anything like this during active ferment. I'm thinking I'll raise the temp a few degrees and hope the yeast cleans up after its done fermenting (or the sufur off-gasses)
searching for similar threads it seems that lots of wheat yeasts can pump off sulfur and most suggest RDWHAH, but WOW...i've never smelled anything like this during active ferment. I'm thinking I'll raise the temp a few degrees and hope the yeast cleans up after its done fermenting (or the sufur off-gasses)