NYCBrewGuy
Well-Known Member
I'm making an Belgian IPA using Wyeast 1762 (Belgian Abbey II, Rochefort I believe). Pitched late last night. Bubbling nicely early this AM. But this afternoon it started to emit a funkier smell than I am used to (though I haven't used this yeast or made a beer with this much hops before). It smells like malt and hops (of course) but also sulphury/sour... like making cider. I'm assuming this is natural but what is the expert opinion?
I've read that some yeasts produce more sulphury odors than others... is 1762 one of them?
I've read that some yeasts produce more sulphury odors than others... is 1762 one of them?