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Old 08-14-2011, 02:11 AM   #11
Mpavlik22
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Apr 2011
Pittsburgh, PA
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I used WLP051 a couple weeks ago, and man it sure did smell like rotten eggs. Even after 3 weeks i could still pick up a hint of sulfur around the carboy.

RDWHAHB it will be ok the smell will dissipate and will finish fine. Drinking mine now and tastes great!



 
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Old 01-11-2012, 04:51 AM   #12
mlevings12
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Feb 2011
Fort Collins, Colorado
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Old 01-11-2012, 05:32 AM   #13
HopHeadGrady
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Dec 2011
Stittsville, Ontario
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Thats going to be a solid brew with nuts. My lager yeast made my fermenter room smell like a giant fart for the first couple days.

 
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Old 01-11-2012, 05:34 AM   #14
allthingsgiant
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Oct 2009
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Try Ed's Apfelwein (search HBT, you'll find it), and you'll be guaranteed to stink up your whole house for a solid week or more. The SWMBO loves it.

 
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Old 01-11-2012, 05:39 AM   #15
kellanv
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Feb 2011
Austin, Texas
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For beer I would say that is pretty normal for quite a few yeasts. For ciders/meads/wines it usually means you have a nutrient deficiency and the yeast cells are stressed as a result. Never fear tho. Beer has enough of its own nutrient supply to make the yeasts more than happy as long as you oxygenate before pitching!

 
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Old 01-11-2012, 05:53 AM   #16
HopHeadGrady
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Dec 2011
Stittsville, Ontario
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Quote:
Originally Posted by kellanv View Post
For beer I would say that is pretty normal for quite a few yeasts. For ciders/meads/wines it usually means you have a nutrient deficiency and the yeast cells are stressed as a result. Never fear tho. Beer has enough of its own nutrient supply to make the yeasts more than happy as long as you oxygenate before pitching!

Agreed, the beer will repair itself here. No probs. Usually the smell of egg is a sign of optimal conditions for some Lager Yeasts.

 
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Old 01-11-2012, 05:58 AM   #17
drathbone
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Nov 2010
Floyd, VA
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Quote:
Originally Posted by allthingsgiant View Post
Try Ed's Apfelwein (search HBT, you'll find it), and you'll be guaranteed to stink up your whole house for a solid week or more. The SWMBO loves it.
Good ol Rhino Farts. Does a respiratory system good.

 
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Old 01-11-2012, 06:18 AM   #18
Veedo
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Jan 2011
U.P., Michigan
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brewed a dunkel last weekend and it smells like complete ass. first beer i have had do this, so it kind of freaked me out. hopefully you guys are right and the stench subsides.

 
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Old 01-11-2012, 12:40 PM   #19
MuchoGusto
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Aug 2011
Brownwood, Texas
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Quote:
Originally Posted by jgohean View Post
I'm brewing my first homebrew (more detail here), Austin Homebrew Supply's American Amber Ale which uses White Labs California Ale V Yeast.

At 30 hours, the fermentation is active (2 bubbles / second), but there's a distinct rotten egg or sulfur smell. The temp in the closet it's in is about 76. Is this a sign of contamination? Normal? Distinct to the liquid yeast I used?
You are fermenting at too HIGH a temperature. Cali. V is not known for sulfur/rotten egg smell. Ferment at too high a temp, though, and you have a problem. If the closet ambient temp is is 76 add 5-10 to that to get your fermenting wort temp. Let's go with 80 degrees. That's too hot. White Labs call for an optimum fermenting temp of 66-70 degrees.

I've brewed with Cali. V several times and had no sulfur smell. Ferm temps of the wort were less that 70

 
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Old 01-11-2012, 01:38 PM   #20
gurrback
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Mar 2011
Toronto
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76f is too high, but I've had sulfur a number of times from Cali V and I usually ferment between 62 and 66 ambient.



 
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