So I attempted to culture Sierra Nevada Kellerweis yeast... H2S city - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > So I attempted to culture Sierra Nevada Kellerweis yeast... H2S city

Reply
 
Thread Tools
Old 10-23-2009, 08:22 PM   #1
greenbirds
 
greenbirds's Avatar
Recipes 
 
May 2008
Posts: 463
Liked 10 Times on 10 Posts



I pitched 4 bottles worth of dregs into about 50 ml of 1.020 wort with a tiny pinch of Wyeast yeast nutrient. After about 40 hours on a stirplate @ 75 F it began fermenting. Smelled fine.

I pitched this into 500 ml of 1.025 wort with another pinch of nutrient. Began fermenting in a few hours and went to completion, but let loose MASSIVE amounts of hydrogen sulfide. I mean, the smell was almost enough to make me vomit. Hoping it would clean itself up, I let it sit out for about 24 hours (foil over the flask, of course). No change. I figured it was lost.

Somehow, though, I just mustered the courage to taste it before before dumping it out, and lo and behold it tasted fine -- like a standard yeast starter.

What are your thoughts? Is it possible I cultured the yeast, but got a nasty, H2S-producing infection alongside it? Or perhaps I cultured a wild yeast? Would 40 hours have been enough for a wild yeast to multiply to such concentrations?

 
Reply With Quote
Old 10-23-2009, 08:26 PM   #2
TwoHeadsBrewing
 
TwoHeadsBrewing's Avatar
Recipes 
 
Feb 2008
Chico, CA
Posts: 3,924
Liked 39 Times on 36 Posts


My experience with most wheat/hefe strains is that they stink like no other. Wyeast 1010 is a regular offender, and that gives off less esters in the fermentation process than the hefe yeasts. Rotten rhino fart is the term that comes to mind....blech! Give them a couple weeks to clean up after themselves and you'll never have that smell in your finished product.

EDIT: let me know what the final product is like, I'd like to take a crack and culturing this myself!
__________________

Fermenting: ESB
Kegged: Extra IPA, Brown Ale, American Wheat, Blackheart Stout
Coming Up: Dunkleweizen, 3C Pale Ale


DIY Fermentation Chamber
More Brew Stuff


 
Reply With Quote
Old 10-23-2009, 08:41 PM   #3
greenbirds
 
greenbirds's Avatar
Recipes 
 
May 2008
Posts: 463
Liked 10 Times on 10 Posts


I have done starters with Wyeast 3068 and WLP300 and never had anything remotely close to this, so we will see. I'm going to go ahead and pitch the 500mL into a 2L starter and see what happens. Maybe it was just having growing pains.

I'm making a 10 gallon batch of hefeweizen and will pitch 5 gallons with this yeast and 5 gallons of 3068 to do a direct comparison.

 
Reply With Quote
Old 10-23-2009, 08:46 PM   #4
alexdagrate
Recipes 
 
Jun 2009
Olympia, WA
Posts: 549
Liked 8 Times on 8 Posts


Does the fact that Kellerweis is made with open-fermentation have something to do with it?

 
Reply With Quote
Old 10-24-2009, 03:01 AM   #5
greenbirds
 
greenbirds's Avatar
Recipes 
 
May 2008
Posts: 463
Liked 10 Times on 10 Posts


Good question that I don't know the answer to. Some yeast don't like working under pressure, but there's no pressure in a starter flask.

 
Reply With Quote
Old 10-24-2009, 01:40 PM   #6
greenbirds
 
greenbirds's Avatar
Recipes 
 
May 2008
Posts: 463
Liked 10 Times on 10 Posts


The 2 liter starter is humming pretty good this morning, and NO sulfur nastiness at all. Granted it's not done fermenting yet, but it smells like a healthy yeast starter. Will keep the thread updated.

 
Reply With Quote
Old 11-19-2009, 07:29 PM   #7
greenbirds
 
greenbirds's Avatar
Recipes 
 
May 2008
Posts: 463
Liked 10 Times on 10 Posts


Okay, well, SUCCESS!

To continue where I left off, the final starter yeast ended up smelling like sulfur as well, and I have concluded that this yeast will produce H2S at higher temps. My starters are done in the 76-79 range, so that would explain it, because the finished beer, which I fermented around 65-68 F, did not exhibit this at all.

My recipe (10 gallons) was:
10.5 lb wheat
6.0 lb pils
2.0 lb munich
Hallertau, 60 mins, to 13 IBUs
OG: 1.048, FG: 1.006

This yeast was a very quick fermenter and was completely done in 5 days. It beat out the Wyeast 3068 batch, which for me tends to take 2+ weeks to finish up.

The taste of this brew was a dead ringer for SN Kellerweis, but the body is thinner, which makes sense since its stated gravities are about 1.051 and 1.013. I mashed around 152-153 F, so I will try cranking it up a bit next time and see what happens. It is, however, delicious, and I actually prefer it to the 3068 batch.

Reason: typo

 
Reply With Quote
Old 11-19-2009, 09:22 PM   #8
Hopheader
Recipes 
 
Apr 2009
Canada, eh!
Posts: 274

Quote:
Originally Posted by TwoHeadsBrewing View Post
EDIT: let me know what the final product is like, I'd like to take a crack and culturing this myself!
Me too! I'm up in Canada and have 3 bottles of a 6-pack left and love it!

-J

DOH! Guess I should have read the rest of the thread before posting. Got excited about Kellerweiss!
Good one! Mission accomplished!
__________________
Primary: Dunkelweizen
Secondary: BrewHouse IPA
Forgotten about: Samichlaus
Keg: Special Bitter
Keg 2: American Barleywine

 
Reply With Quote
Old 11-20-2009, 12:13 AM   #9
TwoHeadsBrewing
 
TwoHeadsBrewing's Avatar
Recipes 
 
Feb 2008
Chico, CA
Posts: 3,924
Liked 39 Times on 36 Posts


Quote:
Originally Posted by greenbirds View Post
Okay, well, SUCCESS!

To continue where I left off, the final starter yeast ended up tasting like sulfur as well, and I have concluded that this yeast will produce H2S at higher temps. My starters are done in the 76-79 range, so that would explain it, because the finished beer, which I fermented around 65-68 F, did not exhibit this at all.

My recipe (10 gallons) was:
10.5 lb wheat
6.0 lb pils
2.0 lb munich
Hallertau, 60 mins, to 13 IBUs
OG: 1.048, FG: 1.006

This yeast was a very quick fermenter and was completely done in 5 days. It beat out the Wyeast 3068 batch, which for me tends to take 2+ weeks to finish up.

The taste of this brew was a dead ringer for SN Kellerweis, but the body is thinner, which makes sense since its stated gravities are about 1.051 and 1.013. I mashed around 152-153 F, so I will try cranking it up a bit next time and see what happens. It is, however, delicious, and I actually prefer it to the 3068 batch.
Nice, thanks for the update! So will you be aiming to hit 154F for the next batch, or higher?
__________________

Fermenting: ESB
Kegged: Extra IPA, Brown Ale, American Wheat, Blackheart Stout
Coming Up: Dunkleweizen, 3C Pale Ale


DIY Fermentation Chamber
More Brew Stuff

 
Reply With Quote
Old 11-20-2009, 07:37 PM   #10
greenbirds
 
greenbirds's Avatar
Recipes 
 
May 2008
Posts: 463
Liked 10 Times on 10 Posts


I am going to target 156 F. 1.013 is quite a bit higher than what I ended up with, so I think the mash temp increase will need to be pretty substantial. I will also up the OG to 1.051.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sierra Nevada Kellerweis macabra11 General Beer Discussion 37 05-13-2015 10:30 PM
Sierra Nevada Porter culture? motobrewer Fermentation & Yeast 4 10-30-2009 03:57 PM
Sierra Nevada to Turn Yeast Cake into Fuel? ReverbbqBrew General Beer Discussion 2 02-03-2009 08:15 PM
brewed sierra nevada off byo and liquid yeast question sheephrdr Extract Brewing 1 09-04-2006 12:50 AM
Sierra Nevada PA: can you *really* re-culture? cweston General Techniques 12 03-31-2006 04:26 AM


Forum Jump