Michael311
Well-Known Member
I'm having an unusual fermentation using WLP001. I've been brewing for for two years and this is batch #30 for me. I've used WLP001 probably 20+ times.
I'm brewing an IPA, OG 1.071. I ordered the yeast through More Beer and it shipped via FedEx. I forgot to order an ice pack but the high temps in SoCal were in the high 60's to low 70's. As soon as I received the package, I placed the vial in the refrigerator.
I made a starter the night before brew day and it changed from brown to a creamy color as usual. The smell was typically yeasty. I pitched the starter approximately 20 hours after making it. I cooled the wort to 72*, added about 70 seconds of pure oxygen and I placed the fermenter in a chest freezer with a controller set at 65*.
I use a stainless steel fermenter with four clamps on the lid so I can depend on airlock/blow off activity as a reliable indicator of fermentation. Normally, I get small bubbles at the six to eight hour mark and by 14-16 hours, it's going strong.
On this occasion, there was no activity for the first 36 hours and I was considering pitching a packet of backup dry yeast. Then, I noticed the first signs of activity. After 48 hours, it was going strong.
Now I'm getting a very strong sulfur smell which seems unusual for WLP001. I've never noticed it before with this yeast and looking online, I don't find many examples of others experiencing it either. I thought maybe I ordered California Ale V by mistake because I noticed chatter about suffer smells and that yeast but I checked my order and it was 001. It's possible they sent me the wrong vial and I didn't notice but that seems like a long shot.
Anyway, I'm wondering if I had a bad vial or if this is just something that happens on occasion.
Any advice would be appreciated.
I'm brewing an IPA, OG 1.071. I ordered the yeast through More Beer and it shipped via FedEx. I forgot to order an ice pack but the high temps in SoCal were in the high 60's to low 70's. As soon as I received the package, I placed the vial in the refrigerator.
I made a starter the night before brew day and it changed from brown to a creamy color as usual. The smell was typically yeasty. I pitched the starter approximately 20 hours after making it. I cooled the wort to 72*, added about 70 seconds of pure oxygen and I placed the fermenter in a chest freezer with a controller set at 65*.
I use a stainless steel fermenter with four clamps on the lid so I can depend on airlock/blow off activity as a reliable indicator of fermentation. Normally, I get small bubbles at the six to eight hour mark and by 14-16 hours, it's going strong.
On this occasion, there was no activity for the first 36 hours and I was considering pitching a packet of backup dry yeast. Then, I noticed the first signs of activity. After 48 hours, it was going strong.
Now I'm getting a very strong sulfur smell which seems unusual for WLP001. I've never noticed it before with this yeast and looking online, I don't find many examples of others experiencing it either. I thought maybe I ordered California Ale V by mistake because I noticed chatter about suffer smells and that yeast but I checked my order and it was 001. It's possible they sent me the wrong vial and I didn't notice but that seems like a long shot.
Anyway, I'm wondering if I had a bad vial or if this is just something that happens on occasion.
Any advice would be appreciated.
