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Old 11-24-2006, 08:27 PM   #1
Rhino17
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Hey all,

This AG was my 8th AG (4th AG in 4 days ), but things have gone bad!

First, I batch sparge, and did the same for the wheat. However, I didn't do a protein rest (stupid move), so there was ALOT of protein gunk in the primary.

But, I decided to pitch anyways, and learn from my mistakes. I pitched a smack pack of Wyeast 1010 American Wheat, which started fermenting this morning.

I have now come home from work, and the entire house smells like rotten eggs.
I have read that this is common for wheat yeasts, but do you think the extra protein in the wort is causing some ill effects?? The entire carboy looks like it's filled with pond scum.

It's so bad, the wife is requesting I get rid of the batch (we have guest arriving tomorrrow), but I would hate to throw out a salvagable brew.

Any ideas???

Rhino


 
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Old 11-24-2006, 09:43 PM   #2
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Maybe run the blow-off tube out a window or tape a garbage bag around the neck to contain the fumes.
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Old 11-24-2006, 09:59 PM   #3
Rhino17
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Do you think that all that protein from the missed protein rest are going to cause problems with it?

Rhino

 
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Old 11-25-2006, 12:08 AM   #4
Baron von BeeGee
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Quote:
Originally Posted by Rhino17
Do you think that all that protein from the missed protein rest are going to cause problems with it?

Rhino
Nope. I wouldn't have bothered with a protein rest for an American wheat anyways.

 
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Old 11-25-2006, 12:10 AM   #5
Yuri_Rage
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Sounds like you did everything just right to me! SWMBO didn't like the one time I used a German Ale yeast because of the sulfur compounds. I couldn't smell anything, but apparently her nose is uber-sensitive.

The smell will subside after a few days when fermentation slows. RDWHAHB!
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Old 11-28-2006, 07:57 PM   #6
JAB
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Women. If they're not squeamish or sensitive to changes in odors, temperature, humidity, volume level, distortion, light/dark, or any other number of sensations; they conclude that they're not feminine.

That being said, let the ale-wives attack!

 
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Old 11-28-2006, 08:00 PM   #7
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I imagine it is simply the yeast you are smelling and so take note and don't use that yeast again.
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Old 11-28-2006, 08:08 PM   #8
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Have you tried tasting a sample.

Always taste your samples (well not your sample, the beer sample) at every opportunity!
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Old 11-28-2006, 08:14 PM   #9
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Don't listen to pastor---he's an anti-hefe zealot who would probably put us all in the beer gulags just for making wheat beer, if he could.

I recently brewed a bavarian hefe. I didn't have the same problems during fermentation as you did, but when I tried a sample 6 days post-pitch, it had a serious sulfur aroma. The palate was clean, though...it was just the nose. Folks here have told me that this is normal with bavarian wheat strains, and that it will dissipate. In the meantime, be cool w/ swmbo---female senses of smell & taste are much more sensitive (on average) than that of males. Do as other suggest and run a blowoff tube somewhere else.
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Old 11-28-2006, 08:38 PM   #10
Yooper
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Quote:
Originally Posted by JAB
Women. If they're not squeamish or sensitive to changes in odors, temperature, humidity, volume level, distortion, light/dark, or any other number of sensations; they conclude that they're not feminine.

That being said, let the ale-wives attack!

Oh, you hurt my feelings. Sob! Runs crying out of the room........

Lorena

Ok, I'm back. Some fermentations do stink more than others, but wheat beers and the yeasts for them are notoriously smelly. I think it'll be much better in a couple of days. Can you stick it somewhere else just while your company is here? A basement or a closet where it can smell and not be too detectable to your guests? (I personally don't care for wheat beers, but alot of people really love them.)
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