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BeerTools Discussion Forum • View topic - Sulfur, yeasty taste... Too late?

Sulfur, yeasty taste... Too late?

What went wrong? Was this supposed to happen? Should I throw it out? What do I do now?

Moderator: slothrob

Sulfur, yeasty taste... Too late?

Postby fully_krausened » Tue Jan 30, 2007 8:30 pm

Help!
I just racked an irish red ale to a secondary fermenter. It has been fermenting since last Thursday. It had a sluggish start due in large part to the cold here. So I moved it to the warmest place I could find and wrapped it with a sleeping bag. I monitored the temp and it was relatively steady at 70 degrees. Finally kicked in about Friday evening. Smelled great first day or so, then started giving off sulfur. I moved it to a cooler location. I have had this happen before and everything turned out fine so I did not worry too much. Although I have had it happen and not turn out alright too. Upon tasting it when racking it tastes like a batch of marzen I made last fall (which also had a sulfer smell). That is to say it has the same exact yeasty bite to it which overpowers any hop or malt flavor and in every way tastes like it. I am using easyeast irish ale liquid culture which is the only liquid yeast culture my local shop carries.

What happened? Is there anything I can do to "save it" or is it too late. What should I do different next time? Man I am bummed. Everything was going so well.
Last edited by fully_krausened on Wed Jan 31, 2007 9:18 am, edited 2 times in total.
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Postby fully_krausened » Tue Jan 30, 2007 8:48 pm

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My Guess

Postby brewmeisterintng » Wed Jan 31, 2007 8:29 am

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yeast starter?

Postby fully_krausened » Wed Jan 31, 2007 9:15 am

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A few more details...

Postby fully_krausened » Wed Jan 31, 2007 10:16 am

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Postby slothrob » Wed Jan 31, 2007 11:31 am

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the more I learn the less I know...

Postby fully_krausened » Wed Jan 31, 2007 2:44 pm

Man, I made much better beer when I did not know much!

I checked out the website. It would seem that making a starter is risky in terms of contamination. I am not sure about that. The yeast brand I am using is somewhat regional/local I guess. It is supposed to be ready to pitch and comes in small plastic bottle (like a plastic milk jug but small). It is made by a microbiologist at the U of New Hampshire and I get it here:

my local shop. Upon checking out Palmer's site I guess I should have sterilized the container before I opened it too.

I will check out Palmer's book. I have been using Papazian's book. Read it cover to cover many times (two different editions) and check it frequently.

I had almost stopped brewing when my son came along. Now that he is older I am trying to get back into it but it has been pretty rocky. I even tried my first kit a few months ago thinking it would be easier/quicker than what I have been doing and I screwed that up! I know what went wrong though... don't ask. So bad I actually had to dump it. Never had that before, other "bad batches" were tolerable.

Well, I will keep all this advice in mind next time I guess. Though I am feeling pretty discouraged at the moment. Does not help that I have no homebrew to enjoy :wink:
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Postby slothrob » Wed Jan 31, 2007 3:20 pm

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Aeration

Postby brewmeisterintng » Wed Jan 31, 2007 7:22 pm

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pheww. taking a breath now...

Postby fully_krausened » Fri Feb 02, 2007 10:30 am

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Postby slothrob » Fri Feb 02, 2007 10:54 am

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Re: Aeration

Postby billvelek » Fri Feb 02, 2007 11:24 am

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Aeration

Postby brewmeisterintng » Fri Feb 02, 2007 7:30 pm

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Re: Aeration

Postby billvelek » Fri Feb 02, 2007 9:48 pm

Just taking a break now while I wait on my mash to finish; I'm brewing an IPA. Just a single batch this time; did a double last weekend -- an ESB and a RIS. My wife asked me this week why I brew on the weekends; she was very nice about it, but I suspect that she gets annoyed that I take up the kitchen for so long when she is home, so ... since she'll be gone until about 11:00 tonight, I'm going to knock off one batch real quick and surprise her. ;-) Have to keep the boss happy.

[quote="brewmeisterintng"]Snip ... I think your idea of pouring back and forth to aerate leaving the trub behind is a good one. The down side is longer exposure to wild yeast that
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Relax, don't worry, have a home brew

Postby Camper » Fri Feb 02, 2007 10:59 pm

I am sure your beer will be ok. Some yeast gives off a sulfur smell.
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