azzothegreek
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- Joined
- Jun 10, 2013
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Hello, I've been home brewing on and off for over two years now and using the same methods and yeast I've always used but my latest batch smells a little farty, a little eggy, a little like I don't want it to smell and I'm a tad concerned the brew has gone bad.
I've done a little research and can see that sulphur can be given off using certain processes and certain yeasts but can't understand why this batch smells and others have not. Its been in the FV for a day and a half and is happily bubbling away, I'm using the same yeast I've always used (gervin I think) the temp is ever so slightly lower than previous times (I usually ferment at 20 degrees and the temp is between 18 and 19 degrees). this is the only difference but can't really imagine that is the reason. I always thought the lower the temp the better so long as it is still warm enough for the yeast to work. Is the temp the reason or is there something I've missed do you think? I'm pretty sure I sterilised everything well.
I've done a little research and can see that sulphur can be given off using certain processes and certain yeasts but can't understand why this batch smells and others have not. Its been in the FV for a day and a half and is happily bubbling away, I'm using the same yeast I've always used (gervin I think) the temp is ever so slightly lower than previous times (I usually ferment at 20 degrees and the temp is between 18 and 19 degrees). this is the only difference but can't really imagine that is the reason. I always thought the lower the temp the better so long as it is still warm enough for the yeast to work. Is the temp the reason or is there something I've missed do you think? I'm pretty sure I sterilised everything well.