FoolishBrewer
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- Mar 3, 2009
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Hello All,
Been brewing for about a year and a half and have 12 brews under my belt, 4 of which have been all grain. My second all grain batch was a Blonde Ale (trying to get the GF into beer) which I thought got infected. Had a bad sulfur smell and taste, so I pitched it and tried again. Same recipe, only differences were the second batch I used German Wheat Malt instead of American and I did not rehydrate the yeast (I believed that to be my source of infection in the first batch). The first batch I used bleach to sanitize (as I had done for all of my previous batches), the second I used Star San. Here is the recipe:
2.5 Gal Batch
4 lb Premium 2-row
1 lb Vienna Malt
0.25 lb Wheat Malt
0.25 lb Dextrine
0.3 oz Cascade (60 min)
0.25 oz Cascade (10 min)
Yeast Danstar Nottingham
I've used Nottingham before and never had this problem (besides this recipe). I find it hard to believe that I would get the same infection twice in a row, especially considering I brewed a SMaSH between these two batches that is doing fine.
So, I guess my question is: Does this combination of ingredients lead to sulfur production during fermentation? For both batches fermentation started strong and smelled clean (not a hint of sulfur). On the forth day in primary the sulfur smell appeared. I left the first batch for 10 days in primary (FG of 1.011) then tossed it because the smell was just getting worse. It's always possible that both batches got infected and it's just a coincidence that it was the same recipe.
What do you think?
Thanks.
Been brewing for about a year and a half and have 12 brews under my belt, 4 of which have been all grain. My second all grain batch was a Blonde Ale (trying to get the GF into beer) which I thought got infected. Had a bad sulfur smell and taste, so I pitched it and tried again. Same recipe, only differences were the second batch I used German Wheat Malt instead of American and I did not rehydrate the yeast (I believed that to be my source of infection in the first batch). The first batch I used bleach to sanitize (as I had done for all of my previous batches), the second I used Star San. Here is the recipe:
2.5 Gal Batch
4 lb Premium 2-row
1 lb Vienna Malt
0.25 lb Wheat Malt
0.25 lb Dextrine
0.3 oz Cascade (60 min)
0.25 oz Cascade (10 min)
Yeast Danstar Nottingham
I've used Nottingham before and never had this problem (besides this recipe). I find it hard to believe that I would get the same infection twice in a row, especially considering I brewed a SMaSH between these two batches that is doing fine.
So, I guess my question is: Does this combination of ingredients lead to sulfur production during fermentation? For both batches fermentation started strong and smelled clean (not a hint of sulfur). On the forth day in primary the sulfur smell appeared. I left the first batch for 10 days in primary (FG of 1.011) then tossed it because the smell was just getting worse. It's always possible that both batches got infected and it's just a coincidence that it was the same recipe.
What do you think?
Thanks.