Rotten egg smell

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JamieGalea

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Hi,

I brewed a kolsch style using pilsner, vienna malt and k97 yeast. Temp 17-18 degress celcius for 14 days in primary. When i had a sample during fermentation it tasted nice and sweet but the smell..... oh god.

I bottled anyway. I was impatient and opened one bottle just after 10 days of carbing. Tasted ok but smell was still there.

Will bottle conditioning longer resolve the rotten egg smell issue ?
As for confamination, i would not say so, never had a contamination before....
 

rburrelli

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Might take a while to dissipate. if you are impatient try adding something copper to your glass like a penn. Copper can react with the sulfur and mitigate to an extent. I am doing that with a hard seltzer right now.
 
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Lager yeasts can vary in how much sulfur they produce during fermentation. Extended conditioning times is usually needed to get that to go away. Did you do a diacetyl rest before you bottled or lagered it? I have had experience with the rhino farts to dissipate from a three day long D-rest and then crash for bottling. YMMV
 
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JamieGalea

JamieGalea

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Lager yeasts can vary in how much sulfur they produce during fermentation. Extended conditioning times is usually needed to get that to go away. Did you do a diacetyl rest before you bottled or lagered it? I have had experience with the rhino farts to dissipate from a three day long D-rest and then crash for bottling. YMMV
No i did not. I simply left it in the primary for 2 weeks which gave it that extra couple of days. It was a constant 62-64 F in my garage
 

Gilbert Spinning Horse

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Might take a while to dissipate. if you are impatient try adding something copper to your glass like a penn. Copper can react with the sulfur and mitigate to an extent. I am doing that with a hard seltzer right now.
Will a Bic Biro do or does it need to be a proper ink pen? Does the colour matter?
 
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