Was a little drunk...Do you think something went wrong?

[jhonda00]

Well, I brewed an AG batch of Belgian White this weekend and it's on day 3 in the primary and I have never had a beer smell like sulfur so much. You can walk about 4 feet from the fermenter and smell sulfur! Do you think that It's contaminated? I'm pretty sure that everything was clean, but idk. LOL

 

[eschatz]

What yeast at what temperature?

 

[jhonda00]

White Labs Belgian Wit Ale WLP400

I made a dme starter 2 days before and pitched it into that at 78f. Pitched starter in primary when wort was 78f

 

[blackwaterbrewer]

the wit yeast is a wierd fermenter. no worries on the smell, that means the yeast is working. wit yeast is pretty tempurature tolerant. it likes to be around 70 F, so i doubt you are too high. how drunk were you, did you drop several books of matches in the fermenter?

 

[bernerbrau]

Belgian yeasts can be sulfury. These smells will go away as fermentation completes.

 

[jhonda00]

Alright, cool. It was a long brew day. lol. I was only drunk enough to drop my thermometer into the boiling kettle once. lol

 

[jpc]

So long as you didn't wake up the next day and find your half-gallon bottle of anal lube, your girlfriend's rabbit vibrator, and used condoms spread throughout your brew area, you're probably OK.

 

[cjmcfoot]

So long as you didn't wake up the next day and find your half-gallon bottle of anal lube, your girlfriend's rabbit vibrator, and used condoms spread throughout your brew area, you're probably OK.

That's exactly what happened to ME. Wait a minute what do you know? I knew there was a real small camera hidden around here somewhere. Great now it will probably be on youtube.

 

[jhonda00]

Idk about all that. I just had to get some tongs to pull my thermometer outa my kettle.

 

[JKoravos]

I did a Hefe with Wyeast 3068 recently that was really sulfury, way more than I've ever experienced. I had to turn it around pretty quickly (I was serving at a party 2 weeks from pitching). I still had some of the sulfur smell carry over to the keg, but it dissipates over time. It's been 4 weeks since I brewed it and it's really faint now, it'll probably be undetectable soon (the beer will be gone though ). Sulfur is a normal yeast byproduct, so you really haven't done anything 'wrong', you may just have to let the beer sit for a while before the smell is 100% gone.

 

[jhonda00]

Alright, thanks for the info. Yeah, it's a smell i've smelt dozens of times, but never this strong, not even with other belgian whites I've brewed. oh well, I guess I'll keep yall updated on how the brew comes out.