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Sun-kissed Weiss - Munich yeast stinkage


Swamp Fox

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Fellow BrauMeisters

 

Just laid down the ROTM Sun-Kissed Weiss, followed to the letter (with the whole 25gm of Perle for overt hop character !!) and bubbling along nicely in the fridge at the recommended 22 degrees. Tasted great pre-ferment, but 2 days in and the rotten egg gas smell from the FV is upsetting swmbo -she's accusing me of scoffing too much dodgy vindaloo ! I blamed the dog......

 

11.5gm packet of the supplied Danstar Munich yeast used (added dry at 22 degrees), and was well inside use-by date. I've read that some yeasts have SO2 as a by-product. Anyone else had the same problem ? Will it dissipate ? Will it be drinkable ? Am I impatient ? (I'll answer that - yeah !)

 

Anyone else brewed this ? Thoughts, probs ?

 

Thanks crew.

 

 

 

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  • 1 year later...

Swampy,

 

I've just recently did the same brew (been in the bottle now for just over 2 weeks). Didn't have your issue. Though my brew was clear as day (which I didn't expect, as I didn't use any finings etc.), and the brew's carbonation hasn't kicked in yet. But apart from that no other issues.

 

Maybe something foreign got into your brew at some point?

 

But as the others have said give it some time and see if it has changed.

 

Cheers,

 

Pete

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