I used wyeast 1278 (scottish ale) in my 80/- this weekend and my fermenter is kicking out some pretty foul sulphur smells.
Before someone tells me to relax... I already am. I know the sulphur will eventually go away, but I'm a little confused as to why I am getting it in the first place.
I've brewed this recipe before (using extract) and used the same yeast for it, but it never produced the sulphur during fermentation. The only real variable aside from AG vs. extract is the fermentation temp.
The first time I brewed it, I had the temp down at about 58°F. I was not able to do that this time because my fermentation fridge is currently acting as a kegerator, so I had to ferment this batch at about 70°F in my closet.
So... do you guys think that perhaps it was the temperature that made the difference in sulphur production this time?
I'll be very happy when the sulphur dies down. It smells like an elephant farted in my closet right now.
-walker
Before someone tells me to relax... I already am. I know the sulphur will eventually go away, but I'm a little confused as to why I am getting it in the first place.
I've brewed this recipe before (using extract) and used the same yeast for it, but it never produced the sulphur during fermentation. The only real variable aside from AG vs. extract is the fermentation temp.
The first time I brewed it, I had the temp down at about 58°F. I was not able to do that this time because my fermentation fridge is currently acting as a kegerator, so I had to ferment this batch at about 70°F in my closet.
So... do you guys think that perhaps it was the temperature that made the difference in sulphur production this time?
I'll be very happy when the sulphur dies down. It smells like an elephant farted in my closet right now.
-walker