cgpeltier
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- Jul 22, 2014
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Just tasted and took a gravity reading on my Belgian golden strong (OG=1.069, FG=1.01) after two weeks in primary and smelled rhino farts like crazy. This is my first time getting a sulfury smell during fermentation and thought it might be my yeast, Safbrew Abbaye (my first time using this yeast).
Has anyone who has used this yeast gotten really intense sulfur smell (no sour taste) after two weeks in primary? If so, any recommendations, or does the yeast just need some time to clean this up?
My recipe:
70% Belgian Pilsner
10% Caravienne
10% Dememera sugar
10% Maris Otter
.8 oz Northern Brewer @ 60min
.5 oz Mosaic @ 5 min
.125 oz Northern Brewer @ 5 min
.06 oz nutmeg @ 5 min
1.375 oz juniper berries @ 5 min
Safbrew Abbaye dry yeast
Has anyone who has used this yeast gotten really intense sulfur smell (no sour taste) after two weeks in primary? If so, any recommendations, or does the yeast just need some time to clean this up?
My recipe:
70% Belgian Pilsner
10% Caravienne
10% Dememera sugar
10% Maris Otter
.8 oz Northern Brewer @ 60min
.5 oz Mosaic @ 5 min
.125 oz Northern Brewer @ 5 min
.06 oz nutmeg @ 5 min
1.375 oz juniper berries @ 5 min
Safbrew Abbaye dry yeast