Eek, Infected?

[Noldar]

My first batch is fermenting at a solid rate (1 bubb / 2-3seconds) but is releasing a pretty nasty smell. It's pungent and just kinda weird. I fear that it being my first beer, I might have rushed into things and contaminated it!

Here's a picture of it ...

[img=http://img59.imageshack.us/img59/8753/mvc021s0it.th.jpg]


Recipe ...

Fat Tire Amber Ale

3oz Biscuit Malt
1/2lb. Crystal 90L
1/4lb. Vicotyr Malt
6oz Munich Malt

Malt Extract :
4lbs Extra Pale Extract
3lbs Pale Extract

3/4 oz. Northern Brewer - 60minutes
1/2oz Hersbrucker - Flavoring
1/3oz Willamette - Aroma

Yeast : American Ale 1056

 

[Dark_Ale]

What does it smell like? I have seen this often in my brews in the beginning. Its nothing to worry about, I see it on almost every primary fermentation. Its nothing to sweat. As far as the smell??? Not sure but the Brown stuff on the krausen is ok

 

[Biermann]

Your beer looks fine from the picture... no abnormalities there. The smell is probably nothing either, and isn't uncommon. I started using vodka in my airlocks, and for some reason, this seems to decrease the "funky smell" given off in primary fermentation. The vodka is also useful in that if you have a suck back, or if you bump your fermenter and the airlock fluid ends up in the beer, it is sterile, and won't contaminate.

Long story short, I would just keep on fermentin', and see how it comes out. I don't think it is infected based on what you are saying.

 

[Noldar]

The smell reminds me of sour milk, but not quite as strong.

Thanks for the replies. You've calmed a newbie

 

[homebrewer_99]

Some yeasts produce a sulphur odor too.

Your pic looks good. Your making beer son!!