Bad smell after first fermentation lagering

[jvend]

Hi, this is my first lagering, I racked today a pilsner with german lager white lab yeast to a second fermentator. This was fermentating for 7 days at 50 degrees Farenheit and it was at less of a bubble per minute so I racked to a second fermentator. But the smell was unpleasant compared to others I made at room temperature temperature. It was disgusting for me although not for my friends that thought it was alright. Can anyone tell me if its normal? What is that smell? Pleeeease answer me and thanks in advance.

 

[cheezydemon3]

It should smell bad.

 

[jvend]

It should smell bad.

Like what? How bad?

 

[TimpanogosSlim]

Like what? How bad?

What does your beer smell like?

 

[TimTrone]

A sulpher smell is quite common, and will fade with time and lagering. I would have left the beer on the yeast cake for another week though. Did you do a d rest? That helps clean everything up too.

 

[aubiecat]

Like what? How bad?

Like after consuming a pickled egg, crackers, sharp cheddar cheese and a beer you let out a fart that makes your eyes water.

 

[TimpanogosSlim]

Like after consuming a pickled egg, crackers, sharp cheddar cheese and a beer you let out a fart that makes your eyes water.

Yup, you made a lager.

 

[Dok]

That is funny because I just took a sample from a German Lager I was fermenting this morning. I was walking through the kitchen with it and my wife asked me if I farted. I did not.

 

[jvend]

Thanks guys, but now I think maybe I did something wrong, I mashed, waited like 3 or 4 days at room temperature until krausen and a lot of CO2 appeared and then place it to 10 celsius (50 farenheit). 3 days after I racked to second fermentator (thats were it smelled bad) and placed it again near the same temperature. I did something wrong? Im also a little worried because I dont know if i smell rotten eggs, i think it was more like a little alcohol but with putrefaction. But you guys are the best thanks for everything, please answer this last question please.

 

[petep1980]

Lagers should smell like farts.

 

[Yooper]

Thanks guys, but now I think maybe I did something wrong, I mashed, waited like 3 or 4 days at room temperature until krausen and a lot of CO2 appeared and then place it to 10 celsius (50 farenheit). 3 days after I racked to second fermentator (thats were it smelled bad) and placed it again near the same temperature. I did something wrong? Im also a little worried because I dont know if i smell rotten eggs, i think it was more like a little alcohol but with putrefaction. But you guys are the best thanks for everything, please answer this last question please.

Ideally, lagers are fermented at 45-55 degrees or so, depending on yeast strain. By fermenting it 3-4 days at room temperature, most of the fermentation would be over before it was moved to 50 degrees and then it takes a long time for the beer to drop about 20 degrees. Then bringing it back it to room temperature and dropping it again would stress it even more.

Some lager yeast strains do tend to produce sulfur, but I think the issue here is the stressed yeast. Fermenting it too warm, changing the temperature, etc, all will create off-flavors and odors.

When I make a lager, I make a huge starter (you need more yeast than for ales), pitch the at 48 degrees into 50 degree wort, and keep it at 50 degrees for about 10 days (or until the beer is 75% finished). Then the temperature can be raised for a diacetyl rest if I'm doing one.

After the diacetyl rest, the beer is racked and the lagering process begun. Lagering is at 34 degrees for about 8 weeks.

Your lager may improve during lagering. If the SG readings are stable, and the beer is finished fermenting, I'd go ahead and try lagering it.

 

[jvend]

Ideally, lagers are fermented at 45-55 degrees or so, depending on yeast strain. By fermenting it 3-4 days at room temperature, most of the fermentation would be over before it was moved to 50 degrees and then it takes a long time for the beer to drop about 20 degrees. Then bringing it back it to room temperature and dropping it again would stress it even more.

Some lager yeast strains do tend to produce sulfur, but I think the issue here is the stressed yeast. Fermenting it too warm, changing the temperature, etc, all will create off-flavors and odors.

When I make a lager, I make a huge starter (you need more yeast than for ales), pitch the at 48 degrees into 50 degree wort, and keep it at 50 degrees for about 10 days (or until the beer is 75% finished). Then the temperature can be raised for a diacetyl rest if I'm doing one.

After the diacetyl rest, the beer is racked and the lagering process begun. Lagering is at 34 degrees for about 8 weeks.

Your lager may improve during lagering. If the SG readings are stable, and the beer is finished fermenting, I'd go ahead and try lagering it.

So it was a mistake to have it at room temperature for 4 days? Next time I should keep it at 10 degrees celsius during the whole fermentation? Primary and secondary? Can I correct this miatake in any way? Theres a chance of that to dissapear?

 

[TimTrone]

With lagers its best to pitch cold ie 50 or so, and ferment at about the same temp. When fermentation is done I then do a d rest before cranking down the temp to lager for about 1 month.