really? this again?Dont believe in the whole rhino fart myth i dont and never will and theres plenty that dont as well and havent had sulfur smell so..... If it smells rotten theres something else going on. First off how does it look? Like everyone will tell ya fermenting is not pretty but if it smells that BAD! something else is going on. People are going to rip me a new one for saying that AGAIN but....
yeah, the wheat strains can be quite foul during fermentation. i've never used the 1010, but i've heard it's a stinky one.I like Wyeast 1010 for my American wheats and I get sulfur from time to time. Taught me to keep my head out of the fermentation chamber. The beers turn out very clean.
http://www.howtobrew.com/section4/chapter21-1.htmlSymptom: It smells like rotten eggs.
Cause 1: Yeast Strain Rotten egg odors (hydrogen sulfide) can have two common causes: the yeast strain and bacteria. Many lager yeast strains produce noticeable amounts of hydrogen sulfide during fermentation. The smell and any sulfur taste will dissipate during lagering.
Cure: Let the beer condition or lager for a few weeks after primary fermentation.
Patrick Weix, Ph. D., "Become Saccharomyces Savvy," Zymurgy: Best Articles, Charlie Papazian, ed., Harper Collins e-Book.A final note: Some yeast, especially lager yeast during lagering, can produce a rotten-egg smell. This is the result of hydrogen sulfide production. Although this scent bubbling out of the airlock is enough to make the strongest homebrewmeister blanch, fear not! The good news is that this will usually pass . . . .
i wouldn't go as far as to say 'deadly', but i've smelled some pretty foul ferments in my time brewing. nothing outrageous, but foul smelling none the less.How freaking foul we talking here? If we talking gas leak in house like trahydrothiophene or egg salad sanwich? B/c the way yall make it out is to be deadly! Thats why i keep arguing this issue
it's probably either people who haven't used the yeasts that can kick foul smells who haven't experienced it, or it could be that some folks are more sensitive to the smells than others. or it could be some of us take a whiff during active fermentation and some don't.why then? I guess im just gonna have to eat crow and rhino a$$ at the same time! I wanna know why some have this issue and some dont
Even the MAKERS OF THE YEAST acknowledge that yeast often produce sulfur.....Whitelabs said:WLP011 European Ale Yeast
Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.
WLP029 German Ale/ Kölsch Yeast
From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.
WLP060 American Ale Yeast Blend
Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same 'clean/neutral' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation.
WLP080 Cream Ale Yeast Blend
This is a blend of ale and lager yeast strains. The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast.
WLP320 American Hefeweizen Ale Yeast
This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.
WLP380 Hefeweizen IV Ale Yeast
Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.
* WLP515 Antwerp Ale Yeast
Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile.
WLP570 Belgian Golden Ale Yeast
From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation.
WLP730 Chardonnay White Wine Yeast
Dry wine yeast. Slight ester production, low sulfur dioxide production. Enhances varietal character. WLP730 is a good choice for all white and blush wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate.
WLP775 English Cider Yeast
Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.
* WLP815 Belgian Lager Yeast
Clean, crisp European lager yeast with low sulfur production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers.
WLP838 Southern German Lager Yeast
This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.
WLP840 American Lager Yeast
This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal.
* WLP885 Zurich Lager Yeast
Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam.
Because they like the characteristics of the yeast and the beer it produces. Do you ferment in a sealed chamber, like a chest freezer or refrigerator? If not, perhaps this is why you're not noticing these smells, maybe they're dissipating in the larger area you're fermenting in? The sulfur smells I've experienced are by no means a gag inducing stank, they're not that bad.Well which ones are fart enhanced id liked to stay away from those and why would someone use a yeast that stinks?