bigbrohog
Member
Hey all. I've brewed a few batches with my older brother, and I recently purchased my own kit and have begun brewing myself. I brewed a American Light Lager 2 days ago, and I thought everything went well. It is now fermenting in my basement. When I brewed with my brother, the CO2 released out of the airlock smelled like good beer. Mine smells kinda funky. Not like rotten eggs, but it does have a hint of sulfur. My brother puts water in his airlocks, and I put vodka. I was wondering if the vodka could affect the smell of the co2 being released. I don't think it is the sulfury odor produced by yeast autolysis because it has only been fermenting for 2 days. I also suspected DMS, but the odor is not that of cooked vegatables. I have read that hydrogen sulfide is produced during fermentation, but is it common to smell it coming out of the airlock during the first few days?