Hi All, I finished my second AG batch Sunday evening. Aside from having poor extraction, the only new/different item was that I'd made a starter that was pitched at almost exactly 24 hours. The yeast strain was White Labs California Ale (WLP001) with 3/4 pound of pale DME to make about a 2/3 gallon starter. This was the suggested amount from MrMalty.com for the OG of the recipe (though I didn't come anywhere near the recipe OG). I sanitized, very much so, a plastic gallon jug that had contained nothing but water. I didn't use foil on the lid, instead I sanitized a small stainless steel sauce cup and place over it. At 24 hours, the yeast were going REALLY strong. I pitched the entire starter and within 4 hours the airlock showed a great deal of activity.
The issue now is that the closet in which I'm keeping the fermenter smells of sulfur (somewhat - that's the closest I can tell). I've never had this smell from any batches, which is why it has me a bit worried. The recipe is an IPA with OG of something around 1.042 which was supposed to have been upwards of 1.060 (yeah I know, terrible efficiency, that's something else to work on).
Would the starter I used be considered a "large" starter that might simply produce more odor due to more activity, or a higher pitching rate? Is it possible that because I'd made the starter for a much higher OG that I'd actually pitched too much? I see the reason for making real starters now, but I certainly want to learn the "best" way of doing it. I've never brewed with anyone more experienced, so the smells are something I have to learn as I go along.
Thanks!
Isaac
The issue now is that the closet in which I'm keeping the fermenter smells of sulfur (somewhat - that's the closest I can tell). I've never had this smell from any batches, which is why it has me a bit worried. The recipe is an IPA with OG of something around 1.042 which was supposed to have been upwards of 1.060 (yeah I know, terrible efficiency, that's something else to work on).
Would the starter I used be considered a "large" starter that might simply produce more odor due to more activity, or a higher pitching rate? Is it possible that because I'd made the starter for a much higher OG that I'd actually pitched too much? I see the reason for making real starters now, but I certainly want to learn the "best" way of doing it. I've never brewed with anyone more experienced, so the smells are something I have to learn as I go along.
Thanks!
Isaac