I did a little research and from what I can tell this is not necessarily a bad thing, but the white labs website says this strain has little to no sulfur production. I could use a little reassurance (or enlightening) if anyone can fill me in on what's going on. Here's the scoop:
I pitched a White Labs European Ale yeast (WLP011) for a Baltic porter. I did a partial mash and far as I know everything went well. I finished with a OG of 1.073. I pitched the yeast at about 65 degrees F which was below the recommended pitching temp . Could this cause the yeast to "act up" by stressing it? The fermenter was sitting at about 63 degrees since last Friday (when I pitched the yeast) but over the last 2 days it slowly rose to 67-68. I wrapped it with a wet towel yesterday afternoon and when I awoke this morning it was at 65. When I arrived home the temperature was the same but the eggy/sulfury smell was present.
Anyone know what's going on? Thanks in advance and input is always appreciated.
I pitched a White Labs European Ale yeast (WLP011) for a Baltic porter. I did a partial mash and far as I know everything went well. I finished with a OG of 1.073. I pitched the yeast at about 65 degrees F which was below the recommended pitching temp . Could this cause the yeast to "act up" by stressing it? The fermenter was sitting at about 63 degrees since last Friday (when I pitched the yeast) but over the last 2 days it slowly rose to 67-68. I wrapped it with a wet towel yesterday afternoon and when I awoke this morning it was at 65. When I arrived home the temperature was the same but the eggy/sulfury smell was present.
Anyone know what's going on? Thanks in advance and input is always appreciated.