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Old 10-28-2008, 03:46 PM   #1
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Default Diaper Pail Smell

My cherry wheat is churning away. This is my first batch of wheat beer.

The smell is INTENSE. If you ever had a newborn, the smell is like their diapers for the first few days. Not like crap, more a funky, sulfur-like smell.

When I opened my office door, it almost knocked me down.

Is the high sulfur gas due to the high wheat content?


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Old 10-28-2008, 03:53 PM   #2
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It's the yeast. Hefe yeasts are known for strong sulphur output. It'll go away in a few days.


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Old 10-28-2008, 03:53 PM   #3
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Wrap it in this;

Diaper Genie® Twistaway® Disposal Refill : Diaper Genie® - Playtex Baby

I dunno about the wheat. Never brewed with wheat but have had several yeasts that made me look around for a open diaper.
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Old 10-28-2008, 04:05 PM   #4
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Quote:
Originally Posted by McKBrew View Post
It's the yeast. Hefe yeasts are known for strong sulphur output. It'll go away in a few days.
I used Weihenstephan Weizen Wyeast Activator 3068.

It comes fresh, the pack date was 08 OCT 08.
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Old 10-28-2008, 09:47 PM   #5
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Lager yeasts like lower fermentation temperatures. Lager yeast produce less fruity esters than ale yeasts but can produce more sulfur compounds during primary fermentation. Many first time lager brewers are astonished by the rotten egg smell coming from their fermentors, sometimes letting it convince them that the batch is infected and causing them to dump it. Don't do it! Fortunately, these compounds continue to vent during the conditioning (lagering) phase and the chemical precursors of other odious compounds are gradually eaten up by the yeast. A previously rank smelling beer that is properly lagered will be sulfur-free and delicious at bottling time.

John Palmer's - How to brew.
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Old 10-28-2008, 09:58 PM   #6
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Quote:
Originally Posted by rjmieritz View Post
Lager yeasts like lower fermentation temperatures. Lager yeast produce less fruity esters than ale yeasts but can produce more sulfur compounds during primary fermentation. Many first time lager brewers are astonished by the rotten egg smell coming from their fermentors, sometimes letting it convince them that the batch is infected and causing them to dump it. Don't do it! Fortunately, these compounds continue to vent during the conditioning (lagering) phase and the chemical precursors of other odious compounds are gradually eaten up by the yeast. A previously rank smelling beer that is properly lagered will be sulfur-free and delicious at bottling time.

John Palmer's - How to brew.
He's making a hefeweizen with 3068? 3068 is top cropping, not a lager yeast.
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Old 10-28-2008, 10:19 PM   #7
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Quote:
Originally Posted by GolgiApparatus View Post
He's making a hefeweizen with 3068? 3068 is top cropping, not a lager yeast.
3068 (EdWort's Hefe) at 62F stinks worse than WLP830 (Schwarzbier) at 52F.
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Old 10-28-2008, 10:31 PM   #8
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Yikes
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Old 10-28-2008, 10:35 PM   #9
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The funk will go away soon. What is your temp?
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Old 10-28-2008, 11:28 PM   #10
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The temp is right at 68*. I am in the room with it now, I can smell it, but it's not a shadow of what it was Monday night.

This is not a hefe, it is a cherry wheat. Technically an ale, I guess:

YEAST STRAIN: 3068 | Weihenstephan Weizen™

Classic German wheat beer yeast, used by more German brewers than any other strain. Dominated by banana ester production, phenols and clove-like characteristics. Extremely attenuative yeast, which produces a tart, refreshing finish. Yeast remains in suspension readily with proteinacous wheat malt. Sometimes used in conjunction with lager yeast and kraeusened to finish the beer and improve the overall dryness. High CO2 levels, typically at 2.7 - 3.2 volumes is desirable for best presentation. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. Increasing pitch rates will reduce ester production. Alcohol tolerance: approximately 10% ABV

Origin:
Flocculation: low
Attenuation: 73-77%
Temperature Range: 64-75 F (18-24 C)
Alcohol Tolerance: approximately 10% ABV



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