Brew Fermantation question

[Vinesy]

Got a bit of a questioin here.
Trying my first brew at low temps with no heat mat.
Ingredients is very simple......Munich Lager Kit, 1kg liquid sugar ( not sure on this product but thought I'd give it go),
Saflager S-23 yeast. Its bubbling awayy quite nicely....However the fermenting smell out of the barrel seems to be letting out a kinda off smell ??..Hard to explain but I dont think I have had this smell from other brews I've done?
Is this normal??? Guess I'm a bit lost with it..
Is it possible because I have never used this yeast before? and brewing at the lower temp?
Or the liquid sugar??
Anyone with any comments appreciated.

[Bizier]

Saflager S-23 is a lager yeast, and will produce a sulphurous (rotten egg) smell during fermentation. Should be totally fine.

[Vinesy]

Cool, cool. Thanks for that. Looks like its going a treat then.
With the Saflager S-23 I sprinkled in barrel when it was 22 degrees just to get it going and once bubbling was occuring I dropped down to 16. Is there any harm in this? Was there any need for me to do this??
Guess it was feeling weird to me to add the yeast at a low temp and expect it to start bubbling when all I've done in the past is higher temp range yeasts??

[Bizier]

There are differing opinions on this, I am not experienced enough to have an opinion on which is better.
I am sure your brew will be fine.

Have a read of these:
http://homebrewandbeer.com/forum/viewto ... f=2&t=8199
http://homebrewandbeer.com/forum/viewto ... f=2&t=3374

[drsmurto]

Ideally, S-23 should be fermented between 7.8-10degC.

Thats not to say it wont ferment at higher temps, it will and it will love it.

You wont, however, get any of the benefits of using this yeast over an ale yeast at 16degC.

If 16degC is as low as you can get the temp, try Nottingham or US-05.

[Vinesy]

Ok..Thanks for that gents...I might be able to get it a bit lower than 16 but it may be a bit difficult I'II try and see how I go.
Thanks again for the help. Always good to have the reassurance of this forum when your a bit worried and have plenty of questions.

Cheers Folks

[svyturys]

Vinesy,
Your post was a message from heaven. I'm doing an S-23 (started Monday), but allowed my temp to go down to 12/14. Not a peep from the fermenter except that I walked into the brew room a couple of minutes ago and it had THAT smell! It's still very quiet but at least I know something is happening.
(Meanwhile my other fermenter is having an absolute party...which has been posted and remarked upon in the "airlock" thread.)
Cheers

[Trough Lolly]

IMHO, a sulphurous smell from S-23 means that you're "in the zone"...you can scrub out the sulphur smells but you can't get rid of fusel oils caused by warm lager fermentation temps.

Cheers,
TL

[Vinesy]

No worries svyturys...was a bit worried till I got the help from the forum, its awesome to be able to ask and build on all the experience from all the fello brewers on here!!!
Hey Trough, your in the zone comment, the fusel oils you speak of....do you know what affect the oils have on the finished product of the brew???

[Trough Lolly]

Fusel oils tend to contribute a solvent like "nail polish" flavour to the beer - not nice at all...and virtually impossible to remove.

Cheers,
TL