After a 12 days of fermentation I dry hopped my beer and during the process I noticed a strong sulfur smell from the beer.
Here is my recipe
OG: 1.054
10 lbs Maris Otter
0.5 lbs Cara-Pils
0.5 lbs Caramel 45
1 oz Magnum (60 min)
2 oz Amarillo (0.5 5 min; 0.5 0 min; 1 oz dryhop)
2 oz Citra (0.5 5 min; 0.5 0 min; 1 oz dryhop)
Safale US-05
I used a swamp cooler to ferment (water at 50*F/10*C) and pitched 60*F/16*C. The last batch I fermented too high and it tasted a little "solventy", so I started low to avoid this.
I use pbw and starsan to clean and sanitize everything post boil; everything is so fresh and so clean (clean).
The next day I worried that I pitched too low, forcing the yeast to drop out... I noticed a layer of something (yeast?) at the bottom of the fermenter... So I shook up the fermenter, and raised the swap cooler temperature to low 60*F/upper teens*C.
Anyways, this brings us to present day where my IPA smells like someone put out a pack of matches in a grapefruit. I racked the beer today to get it off what I thought was a bunch of nasty sick/dead yeast.
Is all hope lost? Or will the yeast clean up the smells? What is the smell caused by? How do I avoid doing this again?
Also, I think this beer's aroma has cauterized my nose...
Here is my recipe
OG: 1.054
10 lbs Maris Otter
0.5 lbs Cara-Pils
0.5 lbs Caramel 45
1 oz Magnum (60 min)
2 oz Amarillo (0.5 5 min; 0.5 0 min; 1 oz dryhop)
2 oz Citra (0.5 5 min; 0.5 0 min; 1 oz dryhop)
Safale US-05
I used a swamp cooler to ferment (water at 50*F/10*C) and pitched 60*F/16*C. The last batch I fermented too high and it tasted a little "solventy", so I started low to avoid this.
I use pbw and starsan to clean and sanitize everything post boil; everything is so fresh and so clean (clean).
The next day I worried that I pitched too low, forcing the yeast to drop out... I noticed a layer of something (yeast?) at the bottom of the fermenter... So I shook up the fermenter, and raised the swap cooler temperature to low 60*F/upper teens*C.
Anyways, this brings us to present day where my IPA smells like someone put out a pack of matches in a grapefruit. I racked the beer today to get it off what I thought was a bunch of nasty sick/dead yeast.
Is all hope lost? Or will the yeast clean up the smells? What is the smell caused by? How do I avoid doing this again?
Also, I think this beer's aroma has cauterized my nose...