Sulfur smell during first few days in fermenter
Posted: Wed Apr 30, 2008 4:59 pm
I have a question that I know was answered on one of the Sunday Sessions (cant remember which one...I was just introduced to the show a week ago and have listened to many shows on itunes!) and figured it would be easier to ask than try to find it in the show again.
I brewed an American light lager on this past Sunday and put it in my fermenter that night, placing it in my basement which is roughly 56-59 degrees F. After roughly 24 hours i had a decently strong sulfur smell that has since died down a bit (72 hours later). One thing i want to note is that i haven't seen many signs of fermentation in the air lock.
1.) Should I be concerned about the sulfur smell or is that normal due to the type of beer? (i think i heard them saying on the show that the lager yeast can produce things like sulfur smells)
2.) How long should I wait before determining that the yeast isn't working? If it isn't, is there anything I can do to revive the batch or is it junk?
Thanks for the help!
I brewed an American light lager on this past Sunday and put it in my fermenter that night, placing it in my basement which is roughly 56-59 degrees F. After roughly 24 hours i had a decently strong sulfur smell that has since died down a bit (72 hours later). One thing i want to note is that i haven't seen many signs of fermentation in the air lock.
1.) Should I be concerned about the sulfur smell or is that normal due to the type of beer? (i think i heard them saying on the show that the lager yeast can produce things like sulfur smells)
2.) How long should I wait before determining that the yeast isn't working? If it isn't, is there anything I can do to revive the batch or is it junk?
Thanks for the help!
) no starter, you will have extremely slow activity. If this is the case, be prepared to go a couple of weeks before the gravity drops low enough to do your diacetyl rest.