9000 watts
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- May 24, 2007
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I have recently changed my brewing setup (from insertion Chiller) so that my hot wort is pumped through a counterflow chiller before fermentation. I have meticulous sanitation practices and sanitize the chiller and pump with boiling water before and after each use.
Lately I have noticed my batches commonly off-gas a rotten egg odor. The offending yeasts include WL Check Budjevice and WL British Ale. Batches of WL Pilsner Lager and WL Belgian Ale produced in between those batches did not produce stank. My current theory is that my new setup has reduced the dissolved oxygen which has stressed the yeast and caused the stank.
Does this seam likely? Any sage advice?
Lately I have noticed my batches commonly off-gas a rotten egg odor. The offending yeasts include WL Check Budjevice and WL British Ale. Batches of WL Pilsner Lager and WL Belgian Ale produced in between those batches did not produce stank. My current theory is that my new setup has reduced the dissolved oxygen which has stressed the yeast and caused the stank.
Does this seam likely? Any sage advice?