rotten eggs

bliksom · Post by **bliksom** » Wednesday Jun 29, 2005 5:40 pm

I recently brewed a cascade golden harvest, as per tin recipe, and it stunk like rotten eggs. I threw it away and brewed another one, same problem. I have not had this problem with any other kits. Is it a yeast thing? I know all my equipment was ultra clean.

Shaun · Post by **Shaun** » Wednesday Jun 29, 2005 5:57 pm

I don't now what yeast is with the kit you used however lager yeasts can have that rotten egg smell. I have a Coopers Bavarian down at the moment and the shed smells.

Did you taste it before throwing away and if so what did it taste like? Once it is brewed you loss nothing by bottling and seeing how it turns out. As Dogger will tell you if it is off give it to the neighbour

bliksom · Post by **bliksom** » Wednesday Jun 29, 2005 6:01 pm

I did bottle the second one. It still stinks but does't taste too bad. The yeast I used was the packet (lager) yeast, which someone told me was a "bottom fermenting" yeast. I don't know what that means.

simonb · Post by **simonb** » Wednesday Jun 29, 2005 6:03 pm

yes - I agree
definately do not through it out
I did a coopers lager that smelt like that just a few weeks ago

After the first week of fermenting I racked it and it smelt and tasted fine

steveo · Post by **steveo** » Wednesday Jun 29, 2005 6:23 pm

Same here, in a Coopers Bitter, it was absolutely foul, it took about a month for it to disappear, even then the odd bottle still had a little bit. Ended up pretty good in the end though.

Post by **Oliver** » Wednesday Jun 29, 2005 8:45 pm

bliksom wrote:I did bottle the second one. It still stinks but does't taste too bad. The yeast I used was the packet (lager) yeast, which someone told me was a "bottom fermenting" yeast. I don't know what that means.

Basically "bottom fermenting" means lager yeast and "top fermenting" means ale yeast. It's got to do with where the yeast tends to do most of its work. Ale yeasts produce a beer that's fruitier and more full-bodied than a beer made with a lager yeast, which will be lighter-bodied and cleaner/crisper tasting.

Some lager yeasts are notorious for producing rotten egg smells during fermentation. The smell should dissipate after a short while after fermentation has ceased (i.e. after racking or in the bottle or keg).

Hope this helps.

Cheers,

Oliver

Dogger Dan · Post by **Dogger Dan** » Wednesday Jun 29, 2005 10:47 pm

Hmmmm.

Nothing better than a snootful of H2S

Dogger

NTRabbit · Post by **NTRabbit** » Wednesday Jun 29, 2005 11:19 pm

My Coopers Bavarian Lager smells like normal eggs, not wrotten ones

Either that or i smelt too much H2S in the chem labs to be bothered by it anymore

bliksom · Post by **bliksom** » Friday Jul 01, 2005 7:38 pm

Thank's fellas, you've been a big help