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Old 11-13-2008, 02:10 AM   #1
ApolloSpeed
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Sep 2008
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I made a new batch of Wit style mini-mash beer...... here's what I did.

1.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 11.76 %
1.00 lb Pale Malt (6 Row) US (2.0 SRM) Grain 11.76 %
1.00 lb Wheat, Torrified (1.7 SRM) Grain 11.76 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 5.88 %
0.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 5.88 %
0.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 5.88 %
1.00 oz Williamette [5.50 %] (60 min) Hops 17.9 IBU
0.50 oz Cascade [5.90 %] (15 min) Hops 4.8 IBU
0.20 oz Coriander Seed (Boil 5.0 min) Misc
0.20 oz Orange Peel, Sweet (Boil 5.0 min) Misc
4.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 47.06 %
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat

OG=1050


Now here's the deal....it's currently at 2 days in the fermenter, and it stinks soooo bad! Just from the airlock it is stinking up the whole room. Kinda a sour sulfur smell.
I took a reading at its at 1030 right now and still bubbling....I took a taste, and I really can't tell much other than it is still pretty sweet and VERY stinky!

Infection maybe?

here's some pics....




 
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Old 11-13-2008, 02:11 AM   #2
scinerd3000
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Mar 2008
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leave it closed and let it run its course. all thats gonna happen by you opppening it is its gonna get infected if it isnt already. You will know when its done and tastes like **** if it is or not
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Old 11-13-2008, 02:18 AM   #3
ApolloSpeed
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i only opened it once to get the picture.

Just curious if it is supposed to be this stinky? I've used the WLP400 3 times before and never had a stinky smell.....usually it smells wonderful during fermentation.

 
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Old 11-13-2008, 02:56 AM   #4
SOB_OCDAVE
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Jun 2006
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I brewed a similar Belgian Wit yesterday. Here's my recipe:

6 lbs 2 row pale malt
3 lbs American wheat malt
.5 lbs carapils
Mash in at 130 deg F ( a bit high for a protein rest but **** happens!)rest for 30 min
Raise to 154 deg F - rest for 45 min
Sparge with 190 deg water and collected 6 gallons
.5 oz Cascade 60 min
.5 oz Cascade 5 min
2 tbls.(.3 oz) milled coriander seed (used small coffee grinder) 5 min in boil
2 tbls. orange zest ( 2 fresh large naval oranges) 5 min boil
1 tsp. irish moss - 15 min.
1/4 tsp. yeast nutrient - 15 min.
Chilled to 80 deg. F and pitched Wyeast 3944 - activated 36 hrs prior
OG 1.044 - visible fermentation in 12 hours @ 68 deg. F

And it doesn't look anything like what's in that bucket. Here you go...

Reason: adding pics

 
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Old 11-13-2008, 03:16 AM   #5
SOB_OCDAVE
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This is her 24 hours from pitching. It turned out a bit darker than I expected. I was shooting for a SRM < 5 and it was looking good during the sparge. Something made it darker during the boil. But it doesn't smell or taste foul or sour.

 
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Old 11-13-2008, 04:17 AM   #6
ApolloSpeed
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Quote:
Originally Posted by SOB_OCDAVE View Post
But it doesn't smell or taste foul or sour.
Mine does... like a strong sour or sulfur smell. Literally stinks up the whole room from just the airlock!!!!

And I used WLP400..... you used Wyeast 3944. I bet the 3944 is pretty nice with the added fruit taste it's supposed to give off.

 
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Old 11-13-2008, 02:43 PM   #7
john from dc
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Jan 2008
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in my experience all yeasts emit one stink or another, and each has its own unique bouquet. fermenting smell isn't a good indicator of anything in the finished beer, and your picture looks pretty normal to me.

it's only at two days in the fermenter. i'd let it sit at least three weeks and then bottle, keg, or transfer to secondary if you want.

 
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Old 11-13-2008, 02:47 PM   #8
Yooper
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Quote:
Originally Posted by ApolloSpeed View Post
i only opened it once to get the picture.

Just curious if it is supposed to be this stinky? I've used the WLP400 3 times before and never had a stinky smell.....usually it smells wonderful during fermentation.
Is that recipe correct? 3 pounds of malt, one pound of DME and 4 pounds of sugar? 50% of your fermentables from sugar?

If the recipe is correct, you've got pilsner malt which might be producing DMS and very little in the way of malt. That could be why it stinks so bad, but I don't know.
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Old 11-14-2008, 12:39 AM   #9
ApolloSpeed
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I used alot of sugar because I ran out of malt..... hopefully it will still taste ok.

So you think the sugar is what's making it stink so bad?

 
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Old 11-16-2008, 05:34 PM   #10
SOB_OCDAVE
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Jun 2006
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Quote:
Originally Posted by ApolloSpeed View Post
So you think the sugar is what's making it stink so bad?
It may not be the final results you were looking for? Too much sugar tends to leave some cidery flavors and a thin body. 1 - 2 lbs of corn sugar is ok as long as its less than 15% of the total weight of the fermentables.

The smell maybe something else. Some smells will dissipate with time. Good luck.

 
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