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Old 11-10-2009, 12:53 AM   #1
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Default strong rotten egg smell in starter

I made a .6 gallon starter with WLP833 German Bock Lager Yeast about a week ago. A few days ago I put it in the fridge. Today I pulled it out of the fridge, poured most of the beer off the top so I could step it up. After I poured the liquid off, I let it rise to room temp for about 3-4 hours then added another .6 gallon of wort.
About 6 hours after I stepped it up, there is a very strong rotten egg smell coming from the starter. I have read that Sulfur can be a bacterial infection...but it is also a byproduct of lager yeast strains. I have brewed three lagers in the past with great success, but I made the starters at 50 degrees. This starter is at room temp.
My question is this: Is WLP833 a big sulfur producer (especially at room temp) or should I just throw this thing away? The smell is very pronounced. Thanks for any advice.


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Old 11-10-2009, 09:10 PM   #2
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the starter is fine. lager yeast are known for that smell. called "rino farts". i had a similar concern a few days ago with a batch of fermenting mead. the consensus is, its normal.

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Old 11-10-2009, 11:34 PM   #3
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yep, lager yeast strains throw off sulphur compounds...rotten egg smell.
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Old 11-11-2009, 06:44 PM   #4
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Sulfides... I would dump it in favor of a better yeast if it's only just a small starter. I wouldn't even take a chance of my beer smelling like that.
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Old 11-11-2009, 07:08 PM   #5
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do not dump it its fine. Your beer will not end up sulfury. That is just different yeasts. The smell will quickly fade after fermentation.

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