jturie
Well-Known Member
Brewed up a NB Honey Weizen extract kit this past Sunday. Using the liquid Wyeast American Wheat. Fermenting happily ever since, but the first couple of days the whole house smelled like rotten eggs. Five days later, still bubbling away, but I can still smell some odor at the airlock.
Does this occasionally just "happen" due to the mystery of beer, or is there something wrong? The only two unusual things that happened were that I slightly scorched the extract (hardly noticeable), and I pitched a little warm at 75 degrees (although that seems to be in the range for that yeast), but the wort dropped to 70 degrees in less than 30 minutes.
Does this occasionally just "happen" due to the mystery of beer, or is there something wrong? The only two unusual things that happened were that I slightly scorched the extract (hardly noticeable), and I pitched a little warm at 75 degrees (although that seems to be in the range for that yeast), but the wort dropped to 70 degrees in less than 30 minutes.