foul odor from fermenter??

[BA_from_GA]

ok, i now know what "rhino farts" are, but only have read about them on here in reference to apfelwein. I just put a batch of AHS Belgian Wit in the fermenter (ale pale) yesterday, and today the air coming out of the air lock is nasty smelling. This is only my 3rd batch, 1 Brown ale, 1 cider, and the wit. The cider smelled like apples, and the brown smelled like really sweet beer.

is it a bad sign that my wit is stinking? It has corriander and bitter orange peel in it, would that impact the odor?

I pitched it with safbrew t-58 i believe (tossed the package, but i think that's right)

 

[EvilTOJ]

Nope, belgian yeasts also tend to smell rank and unusual. The coriander and orange peel can contribute to the funk, but it's normal.

 

[rsmith179]

I think it is funny how many threads there are out here regarding weird smells in their primary. The worst part is that I think everyone may smell stuff a little differently. You know, the whole "You say rhino fart and I say Pittsburgh" sorta thing. Anyways, I just wanted to post this link really quick to John Palmer's book and the section regarding weird smells in the primary. I have this book and have always found myself referring back to it during brewing, while racking, when I'm bored... Good stuff:

How to Brew - By John Palmer - Common Off-Flavors

 

[BA_from_GA]

great! Thanks for the info guys!

 

[Saccharomyces]

Some Belgian strains like WLP400 seem prone to produce sulfur when the ferment temps are cool. If you warm it up the sulfur production should subside.

FWIW I have taken a liking to this ferment schedule with Belgian yeasts:

Pitch around 64*F
24 hours at 68*F
24 hours at 72*F
24 hours at 76*F (swirl fermenter gently)
24 hours at 80*F (swirl fermenter gently)

After four days it's usually done fermenting, at which point I just let it sit at room temp until the yeast flocc out.

Interestingly, I was talking with a local commercial brewer over the weekend who makes a killer Wit and has been working with none other than Pierre Celis himself the father of the modern Wit. He pitches at 68*F and holds until fermentation starts, then shuts off the glycol cooling jacket to the fermenter letting the yeast warm it up. He says the fermentation usually gets up to about 95*F! That's with the Wyeast Forbidden Fruit yeast.

 

[orangeandblue302]

My apfelwein smelled like a batch of rotten eggs and funky cheese put in a blender with and old womens fart. Looks yummy though.

 

[sacstatebrew]

Im brewing a california pale ale and have got some strange smells,but not to funky more like a the bottle of beer left open for a week smell.