Beerisyummy
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- 1/5/11
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I recently made another batch of my dark strong Belgian style ale. This is the fourth time I've made similar batches using the White Labs Abbey Ale yeasties.
Everything was going along as normal until I made my first sugar addition, just as the ferment started to slow. It has now developed an odour that is enough to make me wretch. Something along the lines of rotten flesh (or a carnivores' rotten turd).
In comparison to the beautiful sweet malty smells of the first week, this has turned my garage and car into a stinking mess.
I have not yet encountered this type of smell during a fermentation so I'm concerned that the batch is F'd. Is this a normal sort of smell? I don't remember it from the last times, but I might've been away during the "open sewer" stage.
The main recipe difference with all the other batches is the type of sugar used. I've used the dark Belgian candi and had a go at making my own in the past. This time I used half raw sugar mixed with white sugar, and then darkened it up over a couple of hours in a pot. It had a totally different taste to the other stuff I've used.
Would this less refined sugar be causing the yeast to give off this very pungent odour? I can smell hints of it under the rotten smell.
The krausen looks the same as always for now, so I'll keep monitoring that for signs of bacterial infection. Man, I hope I haven't got an infected batch.
Either way, I'll let things carry on and see what happens.
Everything was going along as normal until I made my first sugar addition, just as the ferment started to slow. It has now developed an odour that is enough to make me wretch. Something along the lines of rotten flesh (or a carnivores' rotten turd).
In comparison to the beautiful sweet malty smells of the first week, this has turned my garage and car into a stinking mess.
I have not yet encountered this type of smell during a fermentation so I'm concerned that the batch is F'd. Is this a normal sort of smell? I don't remember it from the last times, but I might've been away during the "open sewer" stage.
The main recipe difference with all the other batches is the type of sugar used. I've used the dark Belgian candi and had a go at making my own in the past. This time I used half raw sugar mixed with white sugar, and then darkened it up over a couple of hours in a pot. It had a totally different taste to the other stuff I've used.
Would this less refined sugar be causing the yeast to give off this very pungent odour? I can smell hints of it under the rotten smell.
The krausen looks the same as always for now, so I'll keep monitoring that for signs of bacterial infection. Man, I hope I haven't got an infected batch.
Either way, I'll let things carry on and see what happens.