Hi everyone,
After making a really stupid mistake I was forced to throw out around 50 Litres of beer. It was pretty demoralizing to say the least. I've since licked my wounds and decided to brew two very simple batches of beer. No more cart before the horse, as they say. I've got a new problem though.
**Both batches are 2.5 gallon extract+grains. I used White Labs liquid yeast and yeast nutrient. My Aerator broke so I resorted to the "shake the carboy" method of aeration. Both batches fermented at an ambient temp of 63f. Both showed signs of fermentation and bubbled for 6-7 days.**
Beer #1 is a simple dry stout and Beer #2 is a pale ale. Both brews went very well. I hit my targets and thought my sanitzation was great. I pitched and let ferment away until today when I decided to take a sample today (12 days in).
Beer #1 is great. Tastes/smells delicious. 2-1 points away from FG.
Beer #2 is a different story. It smells quite strongly of sulpher/rotten something. I can drink it and it tastes fine (obv. green though) but the smell is off. Normally I would just RAHAHB but I'm worried because it's a milder version of the scent that drove me throw out the 50 Litres last month. It's basically the exact same smell but toned down.
Am I paranoid? Is this suspended yeast or something else that will decrease with time? What exactly is this smell? Again, it's almost the exact same as an awful smell/taste that forced me to dump the last batch. Is this an infection that has spread, possibly from carboys or tools?
After making a really stupid mistake I was forced to throw out around 50 Litres of beer. It was pretty demoralizing to say the least. I've since licked my wounds and decided to brew two very simple batches of beer. No more cart before the horse, as they say. I've got a new problem though.
**Both batches are 2.5 gallon extract+grains. I used White Labs liquid yeast and yeast nutrient. My Aerator broke so I resorted to the "shake the carboy" method of aeration. Both batches fermented at an ambient temp of 63f. Both showed signs of fermentation and bubbled for 6-7 days.**
Beer #1 is a simple dry stout and Beer #2 is a pale ale. Both brews went very well. I hit my targets and thought my sanitzation was great. I pitched and let ferment away until today when I decided to take a sample today (12 days in).
Beer #1 is great. Tastes/smells delicious. 2-1 points away from FG.
Beer #2 is a different story. It smells quite strongly of sulpher/rotten something. I can drink it and it tastes fine (obv. green though) but the smell is off. Normally I would just RAHAHB but I'm worried because it's a milder version of the scent that drove me throw out the 50 Litres last month. It's basically the exact same smell but toned down.
Am I paranoid? Is this suspended yeast or something else that will decrease with time? What exactly is this smell? Again, it's almost the exact same as an awful smell/taste that forced me to dump the last batch. Is this an infection that has spread, possibly from carboys or tools?