Get advice on making beer from raw ingredients (malt, hops, water and yeast)
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tim
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by tim » Thu Apr 19, 2007 5:53 pm
Just dropped an AG lager (Gambrinus, from the Wheeler / Protz Classic European Brews) from primary fermentation to a carboy and noticed a strong "sour" smell
. Fermentation seemed OK - its a brewferm lager yeast and I managed to keep it below 16C - any views about whether I've got a problem with it? And / or others noticed similar smells?
T
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delboy
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by delboy » Thu Apr 19, 2007 5:55 pm
Get a taste if its vinegar you will know it when you taste it, hope it isn't
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mysterio
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by mysterio » Thu Apr 19, 2007 6:06 pm
Yeast tends to have a kind of sour smell, give the beer a taste if you're worried about infection.
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Bobwagon
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by Bobwagon » Thu Apr 19, 2007 6:58 pm
people rack beer without tasting it. I couldnt live with the suspense.
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tim
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by tim » Thu Apr 19, 2007 7:05 pm
Not vinegar - more of a sulphurus bad egg type smell. Wasn't a noticeable impact of taste, thouigh senses were a little disoriented at the time!
T
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mysterio
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by mysterio » Thu Apr 19, 2007 7:13 pm
That makes sense then; lager yeast is known for producing sulphurous smells. Don't worry and give the beer some time to mature at cold temps if possible.
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tim
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by tim » Thu Apr 19, 2007 7:32 pm
Cheers mysterio - very reassuring ... I've done quite a few brews but lager is new territory for me! I'll find some way of venting it from the cooling cabinet - to get less of a shock on opening it
T
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SteveD
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by SteveD » Thu Apr 19, 2007 11:21 pm
tim wrote:Not vinegar - more of a sulphurus bad egg type smell. Wasn't a noticeable impact of taste, thouigh senses were a little disoriented at the time!
T
As Mysterio says, normal for lager. When the smell disappears, it's ready
