questions about sulfur smell in wyeast Saison

[MichaelS]

I ordered a petite Saison kit from Northern Brewers (still new at this so not yet ready for full grain). As it was fairly warm when I got the kit and the icepack with the yeast was melted, I decided to stick the mail order yeast in the refrigerator (2 days ago) and get another locally and pitch 2 yeast packages. This morning I went to my LHBS and bought the same yeast with a manufacture date of June while the mail order package was 11 May 11.

I just finished brewing and when I pitched the yeast, the mail order yeast pack was fully swelled and everything looked fine. The yeast from my LHBS had not fully swelled the package but I didn’t smack it until about 4 hours from brewing so I decided it should probably be OK. I pitched both but for some reason smelled the LHBS yeast and it had a strong sulfur smell. The mail order yeast smelled similar but without the sulfur smell. Did I screw up and should I expect a really weird Saison if I could even still call it beer, or is there still hope (I also added a little more hops than the recipe called for but that’s another story).

I actually did a search on this frum and from what I read, it looks like some yeastsd have a sulfur smell naturally and it's nothing to worry about. I guess we'll see in a few weeks.

Once it starts fermenting (if it does) in a room at about 70, should I put it in a cooler room? No AC and hot weather is forcast for VT. My basement is about 60. The lit says this yeast oikes a higher temp but i don't want to go too high.

Thanks

Michael

 

[trigger]

First off, don't worry about the smell. I have a golden strong going right now with WY 3711 (French Saison) yeast. It was supposed to be a saison, but I got carried away with the grains and wound up brewing an 11% ABV monster. It has smelled like everything in the process of fermenting. Your yeast is fine, and pitching two packs means doubly fine.

As far as temperature that depends on the yeast. Which Wyeast variety did you use? Saisons like warm ferments to bring out all the Belgian funk that they're supposed to have. I've used 3724 before with good results, but you have to baby it a bit. It likes to start at 70-75 F, but you need to warm it up as fermentation continues. I wound up leaving mine out in my living room at about 90 F to get it to finish. I am using 3711 for the first time, but I have had it at a constant 72 F for 2 weeks and it's pretty much done. It has a nice balance of pepper and fruit. I am far from a Belgian Beer expert, but in my limited experience I feel like temperatures below 70 degrees produce a beer that is too spicy and lacks the fruity esters. The ideal temperature for your beer will really depend a lot on the yeast, though, so let's hear which you used.

 

[MichaelS]

Thanks for your thoughts. I used the Wyeast 3711 French Saison. Starting OG was 1.040, right on with the number given with the kit. It's bubbling right now, but nothing really active. We'll see. I am a little concerned that with two packs of yeast I could get a lot of blow off and paint the ceiling. I have a blow off tube on instead of an air lock (I always use these).