upperNY01brewer
Well-Known Member
So this is a first, I went to rack a Rye Pale Ale to secondary and after removing the airlock the first aroma that hit me was of rotten eggs or sulfur, to me they smell one in the same...My six yr old son who likes to help me out wanted to take credit for the smell saying "daddy I ripped a good one didnt I".....I was dying, but knew for sure it was coming from the carboy. Having never gone down this road I had to head to the bookshelf and get into some of my books to see were fault lies. Im currently looking at Dave Millers Homebrewing Guide and in the section Common Brewings Problems, Causes, and Remedies it states that with this aroma under Rotten eggs it is Agent Responsible = Hydrogen sulfide caused by infection remedy = sanitation and omit Campden tablets. And under Sulfur aroma= Yeast autolysis remedy Rack beer promptly minimize bottle yeast and store beer cool.
OK I like to think that my sanitation process is very good all through my brewing. Is there anyway to save this beer or should I just pour it down the drain and chalk it up to a new experience and revisit my overall sanition process, which like i SAID i FEEL IS VERY GOOD. If it was caused from yeast autolysis what can I do to prevent this in the future. Right now Im pretty bummed out and doubt how far Ive come as a brewer and need to get back to basics..
Like to here anyones views on this..
OK I like to think that my sanitation process is very good all through my brewing. Is there anyway to save this beer or should I just pour it down the drain and chalk it up to a new experience and revisit my overall sanition process, which like i SAID i FEEL IS VERY GOOD. If it was caused from yeast autolysis what can I do to prevent this in the future. Right now Im pretty bummed out and doubt how far Ive come as a brewer and need to get back to basics..
Like to here anyones views on this..