StarCityBrewMaster
Well-Known Member
Ok as some of you have seen it's been a fun filled day today. I brewed up some honey brown ale yesterday and had a great time doing it. Everything ran smoothly for me. I decided to go with one of my 5 gal. better bottles so I could watch the fermentation process take place. 5 gallons in a 5 gallon carboy + honey at that = a pretty violent fermentation with not a lot of room to grow.
Today my airlock was foaming over, the top blew off, etc etc. so I ran to the hardware store got some tubing and hooked it up with a blow off. It worked great so I left the house for a while. Upon returning the overflow and ceased, still bubbling constantly but not spewing by any means.
This is when I noticed a rotten egg type smell that was in the air!? I took the bucket away, cleaned up the airlock, sanitized it, refilled it with vodka and placed it back in the carboy. I have read so many posts about people freaking out about their beers being infected and being told to calm down and let it take its course so I'm not here to freak out on everyone but I am curious why a rotten egg smell would be present?
My first batch I did smelled like pale ale the whole way through. This one has a fowl smell in just 27 hours of fermenting. When I stick my nose over the bubbling airlock it's a strong off odor of some kind . What do you guys/gals think is up????
Today my airlock was foaming over, the top blew off, etc etc. so I ran to the hardware store got some tubing and hooked it up with a blow off. It worked great so I left the house for a while. Upon returning the overflow and ceased, still bubbling constantly but not spewing by any means.
This is when I noticed a rotten egg type smell that was in the air!? I took the bucket away, cleaned up the airlock, sanitized it, refilled it with vodka and placed it back in the carboy. I have read so many posts about people freaking out about their beers being infected and being told to calm down and let it take its course so I'm not here to freak out on everyone but I am curious why a rotten egg smell would be present?
My first batch I did smelled like pale ale the whole way through. This one has a fowl smell in just 27 hours of fermenting. When I stick my nose over the bubbling airlock it's a strong off odor of some kind . What do you guys/gals think is up????