Can't remember exactly what I used, 80% sure it was thins one:
http://www.wyeastlab.com/com_b_yeaststrain_detail.cfm?ID=135
Either way it was some kind of german wheat-ish yeast. Five gallons, in the carboy now, about 50% wheat, 50% grain. The smell isn't quite 'rotting', like I've read about, but it's defiantly some kind of sulfer-something (I'm no chemist), and it's stronger than any batch I've brewed before, however this is the first time I've used this strain.
I'm brewed close to 20 batches but I've never had a smell quite as strong as this one. I sanitize the crap out of everything, so I don't think I have a ramped infection problemalthough that's obviously a possibility.
I'm getting a very healthy fermentation, which started (along with the oder) within 24 hours. Anything I can do, or do I have nothing to worry about?
Thanks!
http://www.wyeastlab.com/com_b_yeaststrain_detail.cfm?ID=135
Either way it was some kind of german wheat-ish yeast. Five gallons, in the carboy now, about 50% wheat, 50% grain. The smell isn't quite 'rotting', like I've read about, but it's defiantly some kind of sulfer-something (I'm no chemist), and it's stronger than any batch I've brewed before, however this is the first time I've used this strain.
I'm brewed close to 20 batches but I've never had a smell quite as strong as this one. I sanitize the crap out of everything, so I don't think I have a ramped infection problemalthough that's obviously a possibility.
I'm getting a very healthy fermentation, which started (along with the oder) within 24 hours. Anything I can do, or do I have nothing to worry about?
Thanks!