Sulfur smell during fermentation using English ale yeast
I've just started fermenting an American Pale Wheat Ale using Windsor yeast and noticed that there's quite a strong sulphide smell coming off it 3 days in. OG 1.064, currently 1.022 and still going. Is this normal or suggests a dud yeast? The fermentation temp is 19-20 deg C. I noticed when rehydrating it, it had an unusual almost sulfury nose. As I added wort to it to bring it down to temp, that smell went away and became fruity.
Any ideas appreciated...
Replies to This Discussion
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Permalink Reply by Kieran Haslett-Moore on
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I havent used Windsor but sulphur during fermentation isnt all that unusual.
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Permalink Reply by MrC on
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I haven't used Windsor yet either but I've certainly had plenty of Sulphur (rotten eggs) coming out of the airlock at times and it never seemed to be a problem in the beer. T58 had shocking Sulphur smells coming out the airlock the one time I used it and the beer was fine. I wouldn't worry about it at all.
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Permalink Reply by jt on
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Got hint of sulphur off Windsor at 18c + and not a problem in the finished beer
Cheers, jt
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Permalink Reply by Michael van Wijk on
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Phew, glad to hear that - although quite surprised to get a burnt match smell from an ale yeast. Hopefully this will disappear. Will keep all posted on this one. Cheers
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