Recently I brewed a Pale Ale and pitched WLP002 English Ale Yeast.
I purchased this yeast from the "expired" rack at my local home-brew store. I didn't create an overnight starter but I did add the yeast to about a cup of wort for a couple of hours prior to pitching.
After about 16 hours after pitching the yeast showed no sign of fermentation. I then added yeast nutrient and yeast energizer. Another 8 hours later and it was fermenting like a mad man.
Here's where my question comes in:
While at high krausen the airlock gave off a very delicious smell, but there was something else there. A slight undertone of what smelled like sulfur.
I am currently on day 7 of fermentation and the krausen has dissipated but the beer is obviously still fermenting. The strange smell has dissipated somewhat as well but is still slightly noticeable.
Is the the product of the over-production of yeast? Is this going to impact the end flavor of my beer? I've had issues in the past with infection, but that's not specifically what this smells like.
I purchased this yeast from the "expired" rack at my local home-brew store. I didn't create an overnight starter but I did add the yeast to about a cup of wort for a couple of hours prior to pitching.
After about 16 hours after pitching the yeast showed no sign of fermentation. I then added yeast nutrient and yeast energizer. Another 8 hours later and it was fermenting like a mad man.
Here's where my question comes in:
While at high krausen the airlock gave off a very delicious smell, but there was something else there. A slight undertone of what smelled like sulfur.
I am currently on day 7 of fermentation and the krausen has dissipated but the beer is obviously still fermenting. The strange smell has dissipated somewhat as well but is still slightly noticeable.
Is the the product of the over-production of yeast? Is this going to impact the end flavor of my beer? I've had issues in the past with infection, but that's not specifically what this smells like.