Not quite a newbie, but worried about my brew

[golson3]

Just transferred my Kentucky Common to secondary. The second I opened the top of my BMB, I caught a strong whiff of sulfer and a faint smell of c. diff (for anybody in healthcare that knows what that smells like). Nothing funky on the top of the brew, nothing else out of the ordinary. Should I be worried about this one? Ingredients are below in case somebody can identify something in there that would cause such funky smells.


Kentucky Common
Type: All Grain
Batch Size: 5.00 gal

4 lbs 11.1 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 56.3 %
2 lbs 5.5 oz Corn, Flaked (1.3 SRM) Grain 2 28.2 %
1 lbs 0.7 oz Rye, Flaked (2.0 SRM) Grain 3 12.5 %
2.0 oz Black (Patent) Malt (500.0 SRM) Grain 4 1.5 %
2.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 1.5 %
1.00 oz Cluster [8.10 %] - Boil 60.0 min Hop 6 29.6 IBUs
1.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] Yeast

edit: I should add that I've got 15-20 brews under my belt and I've never smelled this coming out of my fermenter before.

edit again: just noticed that the S airlock on the KC is completely level, even though the nut brown I just transferred is bubbling a bit because they are in a slightly warmer room now. This was also the case before I moved them upstairs for transfer. I even put a new seal on the glass BMB cover because I noticed this a little while ago. Figured the liquid would expand due to rising temps and push some gas out.

 

[meatcleaver]

dunno about the c. diff but sulfur is pretty common especially with lager yeast.
what was your fermentation temperature/ schedule?

 

[golson3]

dunno about the c. diff but sulfur is pretty common especially with lager yeast.
what was your fermentation temperature/ schedule?

That makes sense. First time I've used a lager yeast. Temp started at around 68 and dropped to around 64 over the course of two weeks.

 

[meatcleaver]

was that temperature change intentional? usually you would want to keep your target fermentation temp +/- 1°F for the bulk of fermentation (3-7 days) then let the temp rise a few degrees to allow the yeast to clean up.
I just fermented a Helles lager ( similar to Brulosopher's xBmt) with 34/70 & did 5 days @ 68° & now its getting a week or two @ room temp (73°F).
I'll lager post packaging & bottle conditioning 3 weeks @ 38°

 

[popgunandy]

That makes sense. First time I've used a lager yeast. Temp started at around 68 and dropped to around 64 over the course of two weeks.

Isn't that high for lager yeast? I typically ferment at those temps and I've never strayed from ale yeast because of that. I was advise to only move to lagers if I'm ready to use lower, controlled temperatures.

 

[golson3]

was that temperature change intentional? usually you would want to keep your target fermentation temp +/- 1°F for the bulk of fermentation (3-7 days) then let the temp rise a few degrees to allow the yeast to clean up.
I just fermented a Helles lager ( similar to Brulosopher's xBmt) with 34/70 & did 5 days @ 68° & now its getting a week or two @ room temp (73°F).
I'll lager post packaging & bottle conditioning 3 weeks @ 38°

Wasn't intentional, but all I can do to keep temps lowish is put the fermenter in the basement. My next addition after my keezer is going to be another chest freezer to use for lagering or better temp control in general.

 

[golson3]

Isn't that high for lager yeast? I typically ferment at those temps and I've never strayed from ale yeast because of that. I was advise to only move to lagers if I'm ready to use lower, controlled temperatures.

It's part of the style. It uses lager yeast at ale temps like a steam beer.

 

[meatcleaver]

Isn't that high for lager yeast? I typically ferment at those temps and I've never strayed from ale yeast because of that. I was advise to only move to lagers if I'm ready to use lower, controlled temperatures.

I thought that too & then I read this

http://brulosophy.com/2016/02/08/fe...ager-yeast-saflager-3470-exbeeriment-results/