My primary smells like eggs/sulfur. Help? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > My primary smells like eggs/sulfur. Help?

Reply
 
Thread Tools
Old 01-16-2013, 12:59 AM   #1
Han_Solo
Recipes 
 
Apr 2012
Posts: 80
Liked 1 Times on 1 Posts



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.

 
Reply With Quote
Old 01-16-2013, 01:09 AM   #2
eulipion2
HBT_SUPPORTER.png
 
eulipion2's Avatar
Recipes 
 
Sep 2006
Hawley, PA
Posts: 1,690
Liked 88 Times on 67 Posts


I can't help you, but I'm glad it's not just me. I brewed a Berliner Weisse with WLP011 and Wyeast Lacto. I didn't think lacto had a sulfur smell. It does smell kinda gross.
__________________
Primary:
Kegged: Bohemian Pilsner; Cream Ale; Cherry Cider; Dry Stout
Bottled: Witbier; Belgian Golden Strong; Quad; Saison; Norwegian Farmhouse Ale; Mosaic Session Brett; Saison Americain; Session Saison

 
Reply With Quote
Old 01-16-2013, 02:40 AM   #3
scoundrel
 
scoundrel's Avatar
Recipes 
 
Apr 2010
Ellicott City, MD
Posts: 806
Liked 44 Times on 34 Posts


Several yeast strains release a sulphur smell. It's nothing to worry about. I'd let it sit for 3 weeks at the current temp to let the yeast clean up then bottle or keg it.
__________________
BrewGeeks.com
My Brewday
Track Your Beer

Starter??? I don't even know her!

 
Reply With Quote
Old 01-16-2013, 07:03 AM   #4
Han_Solo
Recipes 
 
Apr 2012
Posts: 80
Liked 1 Times on 1 Posts


Thanks for the reassurance.

I have been keeping an eye in it since I got home. The smell is already gone and it's back at 63 degrees. Is it odd that it would smell that way for such a short period of time?

 
Reply With Quote
Old 01-16-2013, 02:04 PM   #5
scoundrel
 
scoundrel's Avatar
Recipes 
 
Apr 2010
Ellicott City, MD
Posts: 806
Liked 44 Times on 34 Posts


Quote:
Originally Posted by Han_Solo View Post
Thanks for the reassurance.

I have been keeping an eye in it since I got home. The smell is already gone and it's back at 63 degrees. Is it odd that it would smell that way for such a short period of time?
Not at all. Some yeast are worse offenders than others. White Labs Kolsch yeast comes to mind... stinky!
__________________
BrewGeeks.com
My Brewday
Track Your Beer

Starter??? I don't even know her!

 
Reply With Quote
Old 01-16-2013, 02:56 PM   #6
caioz1jp
Recipes 
 
Jun 2012
St. Clair Shores, Michigan
Posts: 166
Liked 5 Times on 3 Posts


Some times if the yeast are really stressed from high shipping temps you can get the sulfur smell. I had a pack of 1056 that smelled like it dealt it but the beer came out just fine. deffinatly let it sit extra to allow it to disapate. Usually racking to a carboy will get rid of it.

 
Reply With Quote
Old 01-16-2013, 09:15 PM   #7
Han_Solo
Recipes 
 
Apr 2012
Posts: 80
Liked 1 Times on 1 Posts


Thanks, y'all

 
Reply With Quote
Old 01-17-2013, 09:31 PM   #8
Han_Solo
Recipes 
 
Apr 2012
Posts: 80
Liked 1 Times on 1 Posts


Quote:
Originally Posted by caioz1jp
Some times if the yeast are really stressed from high shipping temps you can get the sulfur smell. I had a pack of 1056 that smelled like it dealt it but the beer came out just fine. deffinatly let it sit extra to allow it to disapate. Usually racking to a carboy will get rid of it.
Kind of off of the thread topic, but is it necessary to rack to secondary? It's the biggest beer I've ever made (OG 1.073) and was unsure as to whether or not the beer would actually benefit from a secondary. I'd prefer to just forget about it and let it sit for a few weeks, but I am unsure if racking is required to clean up the sulfury/eggy aroma it was letting off.

Basically I am asking if the yeast in the primary will do the work on its own, or will it make a noticeable difference if I rack it?

 
Reply With Quote
Old 01-17-2013, 10:16 PM   #9
JKaranka
Recipes 
 
Oct 2012
Cardiff, Wales
Posts: 2,027
Liked 244 Times on 225 Posts


Woops, I had the same as this, with the hop smell disappearing, and being replaced by a sulfurous sour smell. Most of the krausen gone as well! (Quite similar temps and exactly the same original gravity)

 
Reply With Quote
Old 01-17-2013, 11:35 PM   #10
Han_Solo
Recipes 
 
Apr 2012
Posts: 80
Liked 1 Times on 1 Posts


Quote:
Originally Posted by JKaranka
Woops, I had the same as this, with the hop smell disappearing, and being replaced by a sulfurous sour smell. Most of the krausen gone as well! (Quite similar temps and exactly the same original gravity)
Was this recently? Did you have a taste yet? The "woops" at the beginning of your post is making me nervous!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
My starter smells like eggs. Bulls Beers Fermentation & Yeast 6 11-15-2012 06:56 PM
Oak barrel smells of eggs JasonToews Equipment/Sanitation 5 03-01-2012 08:10 PM
Smells like eggs excaptn Beginners Beer Brewing Forum 3 06-01-2010 03:32 AM
Corny smells like rotten eggs petep1980 Bottling/Kegging 17 07-12-2009 03:40 AM
Wine smells like eggs toothm Winemaking Forum 6 10-17-2005 08:52 PM


Forum Jump