Hey Guys, New to the forum and home brewing and had a question regarding the normal smells of fermentation.
I am brewing a Honey Wheat Ale using White Labs Hefe Yeast, WLP320. My first batch was a mild ale with an OG of 1.037, which had no strange smells during fermentation, and the batch I started this weekend had an OG of 1.047. Both were extract kits.This honey wheat took about 24 hours for it to really start bubbling. I checked on it this morning and it looks about the same, pretty foam and all, but it smells kinda sour. I would almost say like eggs but not that strong. Is this normal? It is still bubbling away into the blowoff.
I keep it at 68 degrees in a dark closet. I dont know if this matters but I added the 1% alcohol boost and the BrewVint Yeast Fuel during the boil like the instructions stated. I also took the yeast out of the fridge for two hours before pitching.
Any ideas??? Please tell me my baby will survive....
I am brewing a Honey Wheat Ale using White Labs Hefe Yeast, WLP320. My first batch was a mild ale with an OG of 1.037, which had no strange smells during fermentation, and the batch I started this weekend had an OG of 1.047. Both were extract kits.This honey wheat took about 24 hours for it to really start bubbling. I checked on it this morning and it looks about the same, pretty foam and all, but it smells kinda sour. I would almost say like eggs but not that strong. Is this normal? It is still bubbling away into the blowoff.
I keep it at 68 degrees in a dark closet. I dont know if this matters but I added the 1% alcohol boost and the BrewVint Yeast Fuel during the boil like the instructions stated. I also took the yeast out of the fridge for two hours before pitching.
Any ideas??? Please tell me my baby will survive....
