brewed a HONEY WEIZEN according to norther brewers recipe and it has been in the fermentor for 2 days and im opened up the chamber and all i got was a rotten egg smell.. not sure if this is normal because this is only my 4th brew but the stench it pretty bad. just looking for some input if this is normal or what is going on.. any info will help. thanks
I know with cider it happens when the yeast is strained (not enough nutrients). it's dubbed "rhino farts" and is horrible. But it does go away with age as long as you don't bottle it and allow it to age out.
As far as beer, I have no experience with it and have not read about it happening... but I found this:
Sulfur/Hydrogen Sulfide
Tastes/Smells Like:
Sulfur, burning match, rotten egg, raw sewage
Possible Causes:
Hydrogen sulfide, which is the chemical responsible for giving sulfur its unpleasant
smell, is naturally produced by all yeast during fermentation. Many lager yeasts
can create overwhelming sulfur-like aromas. Ale strains generally make such small
amounts that the odor is unnoticeable.
How to Avoid:
During fermentation, the production of hydrogen sulfide is inevitable. Co2 will
carry most of the hydrogen sulfide away. Conditioning or lagering after primary
fermentation is complete should make any left over sulfur smells or tastes fade over
time.
So it pretty much sounds to be the same as cider.
