Longarm
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- Joined
- Apr 22, 2013
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Brewing a wit beer with 4lbs of kiwi fruit. Pitched a Lallemand Munich Wheat Beer yeast starter @ 21c and fermentation took off about 8 hrs later. First day off-gas was typical pleasant beer smell. Overnight, the odour has turned to a rather pungent sulfur smell (filling my basement) which is a first for me but, then again, this is my first wheat beer. Krausen still looks healthy. After reading several posts, on this forum, I'm confident that all is well and that it's just a waiting game for the fermentation to run its course and for the sulfur smell to dissipate. Here's to hope, anyway. It's very exciting.