Pdeezy
Well-Known Member
I'm on my 3rd or 4th batch after taking a few years off. My first two went off without a hitch, but these last two have been throwing out some pretty nasty sulfur smells. At first I didn't worry and just assumed it was part of the fermentation process, but now I cracked open a bottle after 3 weeks and the smell is still there.
This was Ed's Haus, and my fermentation temps were pretty damn good (as close to 68 as possible). The sulfur smells really didnt start until day 10 or so. The only thing I can think of is that there might have been some lag time between when the yeast started to slow down, and that I was still keeping lots of frozen bottles around. So maybe the temp got down close to 60 which caused the yeast to get stressed?
I also use spring water (ozarka), S-05, no yeast nutrients.
I realize that all I can do for this batch is keep them out of the fridge for another week, and just slowing start putting them in the fridge a few at a time and see where it goes. However, I was wondering if anyone had anyone had any insight on how to keep this from happening?
The only real difference i can think of is that the first two were a little bit bigger beers (around 1.070, and these last two have been pretty small - Ed's Haus, and BM's Blonde).
This was Ed's Haus, and my fermentation temps were pretty damn good (as close to 68 as possible). The sulfur smells really didnt start until day 10 or so. The only thing I can think of is that there might have been some lag time between when the yeast started to slow down, and that I was still keeping lots of frozen bottles around. So maybe the temp got down close to 60 which caused the yeast to get stressed?
I also use spring water (ozarka), S-05, no yeast nutrients.
I realize that all I can do for this batch is keep them out of the fridge for another week, and just slowing start putting them in the fridge a few at a time and see where it goes. However, I was wondering if anyone had anyone had any insight on how to keep this from happening?
The only real difference i can think of is that the first two were a little bit bigger beers (around 1.070, and these last two have been pretty small - Ed's Haus, and BM's Blonde).