Horseshoot
Well-Known Member
I brewed the 3rd batch of my American Pale Ale (Sarah Nadda) 8 days ago. It is very much loved by all who have tasted it, and they are grumbling for a new batch. Like a moron, I then left for a 7 day camping trip. However, I live in Maine, and the room I ferment in is in my basement (it is actually my darkroom) and the temps there, this time of year, range from 64F to 67F. And the thermo I have in there showed me a low of 64 and a high of 67, while I was gone. When I got home today, my first stop was to check the fermentation. The room smelled like an egg fart. I pulled the lid on the bucket, and it looked like any normal fermentation I have ever had... But smelled even more like an egg fart. Now, I know that sometimes sulfur smell is sometimes a byproduct. But, why now? Why not with the other batches? I'll post the recipe, for reference.
2row pale malt: 7.5 lb
US Carmel 40 malt: 0.75 lb
German Dark Munich malt: 0.5 lb
German Carahell: 0.25 lb
US Carapils: 0.25lb
US Northern Brewer (pellets) 9% 1oz @ 60 min
German Perle (pellets) 8.3% 0.75oz @ 20 min
US Cascade (pellets) 6.1% 1oz @ flame out
US Cascade (whole, bagged) 7.5% 2oz, dry hopped
Whirlfloc tablet @ 15 min
Yeast: Wyeast WLP001 California Ale
Mashed @ 154F for 60 min
Any ideas? Thanks! Mike
2row pale malt: 7.5 lb
US Carmel 40 malt: 0.75 lb
German Dark Munich malt: 0.5 lb
German Carahell: 0.25 lb
US Carapils: 0.25lb
US Northern Brewer (pellets) 9% 1oz @ 60 min
German Perle (pellets) 8.3% 0.75oz @ 20 min
US Cascade (pellets) 6.1% 1oz @ flame out
US Cascade (whole, bagged) 7.5% 2oz, dry hopped
Whirlfloc tablet @ 15 min
Yeast: Wyeast WLP001 California Ale
Mashed @ 154F for 60 min
Any ideas? Thanks! Mike