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Old 06-05-2012, 02:21 AM   #1
dgoldb1
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Jan 2007
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I'm about 48 hrs into the ferment of my Belgian Blonde with WLP530. My whole basement smell of a very pungent sulfur smell. I've brewed many beers and have never had this from a yeast. It's almost something I would expect from a lager yeast. Has anyone had this before?



 
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Old 06-05-2012, 04:39 AM   #2
Reno_eNVy
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I don't think this one is known to be sulfury.

1) What was the wort OG and how much yeast did you pitch?

2) What temp is it hanging out at?

3) Did you aerate?


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Old 06-05-2012, 06:38 PM   #3
dgoldb1
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Quote:
Originally Posted by Reno_eNVy View Post
I don't think this one is known to be sulfury.

1) What was the wort OG and how much yeast did you pitch?

2) What temp is it hanging out at?

3) Did you aerate?
OG was 1.060. Pichted a 1.3L starter.

Temp is controlled at 64*

Yes, with O2.

 
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Old 06-05-2012, 07:11 PM   #4
Reno_eNVy
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Hmm....

Do you happen to know the production date of the yeast?
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Primary: air and sadness =(

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!

 
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Old 06-05-2012, 07:25 PM   #5
dgoldb1
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5/10/2012

 
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Old 06-05-2012, 09:40 PM   #6
Reno_eNVy
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Hmmm... well as far as melon-scratchers go, this one is a honeydew. *BA-DA CHA*

But seriously, you've got me stumped. Anybody else want to chime in?
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Primary: air and sadness =(

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!

 
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Old 06-05-2012, 10:45 PM   #7
ChillWill
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Jan 2011
Sheffield, South Yorkshire
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It's just sulphury, it happens. Sometimes it's from yeast stress, some strains just kick off plenty... even some hop varieties have high levels.

It's volatile though so co2 leaving the beer will get rid of it. I used some Wlp540 (rochefort), it was old but I made a starter, did a cell count and it was reasonable so pitched it.... I nearly puked when I went near it as it was throwing off so much sulphur. Turned out fine though. Score.

 
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Old 06-06-2012, 02:21 AM   #8
dankbeer
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Mar 2010
Asheville, NC
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I"ve used WLP530 many times to ferment styles ranging from belgian quad to abbey... even cider. Each time I used that yeast I have noticed a sulphur smell and each batch turned out fine. No sulphur in the aroma or flavor of the finished product.

 
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Old 06-20-2012, 02:59 AM   #9
dgoldb1
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Jan 2007
Baltimore, MD
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Ok, I wanted to post an update. The smell now is horrific, like something died in my fermentation chamber. I've brewed 15+ batches and I've never had something smell like this before. I took a sample and it's down to 1.012...perfect. It tasted pretty good too. What the hell is going on?

 
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Old 06-20-2012, 06:48 AM   #10
MrPostman
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Oct 2011
Tulsa, OK
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Sounds most likely that you have an infection of a weird Brettanomyces strain coupled with a big boost of carpylic acid which smells rancid, goaty, terribly much like death.

:edit:
Also, just call it a lambic now and you're good. proceed with fermentation, open up the top of it to let it out gas as much as possible, and keep it on the warmer side to keep the yeast healthy. pay attention to the SG and what the yeast look like and as soon as it's done cool it gradually to 40 degrees and keep it there or lower (to about 37) so as not to shock the yeast but to encourage them to clean up a bit while floccing.



Reason: forgot the fixer!

 
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