Quantcast

Hornindal Kveik Yeast - Rotten Eggs and slow to start

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

taylorjohn11892

Active Member
Joined
Apr 9, 2016
Messages
38
Reaction score
1
Location
Spartanburg
I've brewed a 2.5 gallon 1.061 OG NEIPA wort and pitched the Omega yeast packet straight in to the fermenter with no yeast starter. 2 days later there is little to no activity and I opened my fermenter and there is no krausen, but there are CO2 bubbles. It also reeks of rotten eggs. It is currently at 74 deg F. Can anyone explain this problem that I am having?

Thanks!
 

RPh_Guy

Bringing Sour Back
HBT Supporter
Joined
Jan 26, 2017
Messages
9,173
Reaction score
7,503
Location
Cleveland
I opened my fermenter and there is no krausen, but there are CO2 bubbles. It also reeks of rotten eggs.
Either
The Hornindal doesn't have enough nutrients (it's used to lots of nutrient from high gravity wort). The low temp might also be affecting it.
- or -
You have a contamination.

If the fermentation isn't more than 50% complete, I would add a little yeast nutrient and give the beer a good stir to aerate it a little.
 
OP
T

taylorjohn11892

Active Member
Joined
Apr 9, 2016
Messages
38
Reaction score
1
Location
Spartanburg
Sorry let me correct myself. Not "rotten eggs", just eggs - like sulfur. I'm about to start putting a space heater on it and give it a good stir. Hopefully that will make something happen. I appreciate the input. Maybe get some yeast nutrient from my LHBS.
 

RPh_Guy

Bringing Sour Back
HBT Supporter
Joined
Jan 26, 2017
Messages
9,173
Reaction score
7,503
Location
Cleveland
Sorry let me correct myself. Not "rotten eggs", just eggs - like sulfur. I'm about to start putting a space heater on it and give it a good stir. Hopefully that will make something happen. I appreciate the input. Maybe get some yeast nutrient from my LHBS.
I understood. The odor/flavor is caused by hydrogen sulfide (H2S). It's a byproduct of stressed yeast (especially nutrient deficiency) or wild microbes.

It also may be caused by excessively high sulfate in the water.

A lot of time sulfide ages out on its own (gasses off) during or shortly after fermentation.
Don't bottle it if it stinks because the sulfide won't be able to escape.

Contamination is less likely ... If you bottle just make sure to monitor the carbonation level.

Cheers
 

RPh_Guy

Bringing Sour Back
HBT Supporter
Joined
Jan 26, 2017
Messages
9,173
Reaction score
7,503
Location
Cleveland
Not for Kveik.

For other yeast I would use a pitch rate calculator to make sure there are enough cells, if not I'd make a vitality starter.
 

cactusgarrett

Well-Known Member
Joined
Apr 8, 2008
Messages
1,828
Reaction score
522
Location
Madison, WI
I'm doing a Hornindal starter for overbuilding and storage purposes, and my 2L starter is throwing a bunch of sulfur, too. Is this this viable to store for later use?
 

RPh_Guy

Bringing Sour Back
HBT Supporter
Joined
Jan 26, 2017
Messages
9,173
Reaction score
7,503
Location
Cleveland
I know the yeast cells can store and then release hydrogen sulfide later ... but I don't know whether that will matter or occur.

For what it's worth, I would use it.

With all the cases of Hornindal making H2S I've seen, I'm sure it's related to low temperature. If you can keep the starter above 85-ish when propagating, that'd be a good plan.
 

cactusgarrett

Well-Known Member
Joined
Apr 8, 2008
Messages
1,828
Reaction score
522
Location
Madison, WI
Yeah, this one's sitting at 70f so that makes sense. For one of my uses I plan on low(er) temps - 70-75f - so I hope it doesn't do this in a full batch.

Clearly this is my first foray with Hornindal.
 

Dland

Well-Known Member
Joined
May 28, 2018
Messages
1,610
Reaction score
719
On the subject of nutrients for kveik; anyone have an idea how many grams of dried bread yeast would one add to boil for a 10 gallon batch at 1.060?
 
  • Like
Reactions: NGD

agrayson137

New Member
Joined
Mar 16, 2020
Messages
1
Reaction score
0
I had the rotten eggs smell as well. I’m halfway through fermentation, and the smell seems to be gassing off.
 
Top