***** Posted March 23, 2012 Share Posted March 23, 2012 [unsure] I put down an Irish Red Ale on Monday Coopers Pale Ale 500g LDM 200g Medium Crystal 50g Roasted Barley kit yeast I pitched the yeast at 22'C into a wort with a specific gravity 1.033. The yeast code is 31911, appears to be pretty fresh. The following day FV temp was 19'C with a huge Krausen. On Wednesday the temp was 17'C the Krausen had reduced to what I normally expect but the whole room smelt like rotten eggs [crying] [sick] . I have used this yeast several times before and pitched as high as 28'C and SG of 1.042 without stressing the yeast. I hear that the sulphur smell will reduce with time in the bottle but this one was for my first kegging attempt, not much point in kegging it as I will be keen to try it early. Looks like another setback and now I need to decide whether to delay my English Stout which is destined for bottles in favour of a Mornington Pale Ale for the keg [pouty] . Link to comment Share on other sites More sharing options...
Guest Posted March 23, 2012 Share Posted March 23, 2012 I wouldn't say you have stressed the yeast. It can be just the yeast itself and totally unavoidable. I reckon just let it go for now and you should find that most of the smell will disipate by the time you are ready to keg/bottle. I'd be interested to hear what it is like after a week or 2 in the FV. Link to comment Share on other sites More sharing options...
***** Posted March 23, 2012 Author Share Posted March 23, 2012 ... I reckon just let it go for now and you should find that most of the smell will disipate by the time you are ready to keg/bottle..... Hope so Link to comment Share on other sites More sharing options...
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