Remos112
Well-Known Member
Hello everybody I have a belgian blone brew in the fermenter wich I underpitched a bit with Wyeast Ardennes, but since this is an extremely aggressive stain I figured all should be fine.
OG was 1.064 and it fermented like crazy for 2 days and then it was done or slowed down severely. I took a hydro sample and it read 1.014, a tad higher then I was aiming for, but not too bad either. The brew however smelled very sulfuric. I figured it's only been 1 week, time willl likely heal it. Took another sample today and as I was planning to dry hop I unscrewed the lid. FG was 1.014 so no change there, the smell was still horrible definitely something I wouldn't drink. I figured the yeast might have crapped out and aren't able to clean up after themselfs. I had a jar of Het Anker yeast (Gouden Carolus) laying around and decided to pitch that in the hopes of slightly lower FG and most off all a clean smelling beer. This yeast is a very high attenuator alot like Wyeast French Saison so I have fairly good hopes.
What are your opinions, did the yeast quit due to underpitch? Did it finish right where it should and is the sulfur coming from something different? Could it be infected? (it looked totally normal in the fermenter) And was the idea of pitching another yeast a good idea, or should I have done something different?
All thoughts comments and suggestions are welcome here.
Thanks in advance.
Remi
OG was 1.064 and it fermented like crazy for 2 days and then it was done or slowed down severely. I took a hydro sample and it read 1.014, a tad higher then I was aiming for, but not too bad either. The brew however smelled very sulfuric. I figured it's only been 1 week, time willl likely heal it. Took another sample today and as I was planning to dry hop I unscrewed the lid. FG was 1.014 so no change there, the smell was still horrible definitely something I wouldn't drink. I figured the yeast might have crapped out and aren't able to clean up after themselfs. I had a jar of Het Anker yeast (Gouden Carolus) laying around and decided to pitch that in the hopes of slightly lower FG and most off all a clean smelling beer. This yeast is a very high attenuator alot like Wyeast French Saison so I have fairly good hopes.
What are your opinions, did the yeast quit due to underpitch? Did it finish right where it should and is the sulfur coming from something different? Could it be infected? (it looked totally normal in the fermenter) And was the idea of pitching another yeast a good idea, or should I have done something different?
All thoughts comments and suggestions are welcome here.
Thanks in advance.
Remi