Hi all
Started Youngs Harvest Scottish Heavy Sunday p.m.
This morning it was as flat as a pancake with gravity of 1.014. Roused the yeast before I went to work.
Came back, still flat but at 1.010.
It's very cloudy, smells a little musty but, in itself, seems fine. However, a smell of the hydrometer reveals the little glass fishing float smells strongly of sulphur.
Drain cleaner? Wait and see?
First Wrong'un?
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SiHoltye
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PMH0810
Thank you - would hate to rush it down the drain too early; will give it a while as you suggest.SiHoltye wrote:Deffo wait on a bit. This one is still very young. Check it again in another week (10ish days total), smells get better and bad ones can disappear.
Nothing to worry about at all yet.
Chris - doosra??? Sorry, don't geddit (could be I've had a long day, could be too much blood in my alcohol stream)...
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macleanb
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opentoideas
dont ever give up at the fermentation stage!
there are several products at this stage that can smell less than pleasant
if the gravity is still going down - which yours is - then let it continue until you get a steady reading for at least 2 days in a row.
i would advise against rousting it unless you get a stuck ferment (stuck reading for 2 or more days but still too high - 1.015 or more) there is always the risk of adding an infection or oxygenating the beer.
i would always let a beer ferment until it has finished and then condition for a couple of weeks before coming to any conclusion about whether or not to pitch it.
i have had lots of horrible ferments that turned into a really nice beer and also plenty of really nice ferments that turned to vinegar:shock:
time is the best remedy and impatience is the mind killer
there are several products at this stage that can smell less than pleasant
if the gravity is still going down - which yours is - then let it continue until you get a steady reading for at least 2 days in a row.
i would advise against rousting it unless you get a stuck ferment (stuck reading for 2 or more days but still too high - 1.015 or more) there is always the risk of adding an infection or oxygenating the beer.
i would always let a beer ferment until it has finished and then condition for a couple of weeks before coming to any conclusion about whether or not to pitch it.
i have had lots of horrible ferments that turned into a really nice beer and also plenty of really nice ferments that turned to vinegar:shock:
time is the best remedy and impatience is the mind killer
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Chris The Fish
Its a cricketing term, meaning a ball that spins opposite to the way its bowled (roughly speaking) muttiah murialitheran had the doosra, which richie benauld et al used to call the 'Wrong Un', because it went the wrong way.PMH0810 wrote:Chris - doosra??? Sorry, don't geddit (could be I've had a long day, could be too much blood in my alcohol stream)...
sorry, i should get out more.
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PMH0810