First Time Weizenbock - Smells Like Poo?

[Guysmiley54]

Hi guys,

I'm currently fermenting my very first Weizenbock (AG From Brewing Classic Styles). 17C pitched from a decanted 2L starter I made from 20ml of washed WY3068 trub I harvested from my last brew, so it's fresh and the starter was good (as far as I could tell).

From about 2 1/2 days from pitching I started noticing a very strong dirty nutty flavour (Smells a little like ****.. I mean literally like faecal matter!). I'm currently at 1030 gravity down from 1079 hoping to finish around 1020. My grain bill used a large % of dark wheat, this is the only grain in the recipe I haven't used before...

What thoughts do you guys have? Is this an unusual fermentation flaw? Will these flavours/aromas clean up at the end of primary?

I'm a little dissapointed at the moment as this has been an epic brew for me. (Not easy (cheap I suppose) to get large quanitities of dark wheat to Tassie, my first high gravity beer, successful first try to install a blowoff tube...)

 

[Tim F]

It doesn't sound great unfortunately, I haven't seen 3068 do that and the only time I've smelt a '****' smell it was definitely contaminated but no harm being optimistic and seeing if it clears up, yeast can throw some pretty funky smells and flavours during fermentation.

 

[Guysmiley54]

It doesn't sound great unfortunately, I haven't seen 3068 do that and the only time I've smelt a '****' smell it was definitely contaminated but no harm being optimistic and seeing if it clears up, yeast can throw some pretty funky smells and flavours during fermentation.

The ****** smell is really up to interpretation really.... I mean it's not totally rank! The pungent nutty flavour is really what stands out, but there is definitely a smell reminicent of number 2 :blink:

I hope it will clean itself up, fingers crossed h34r:

 

[manticle]

If it is sulphur/rotten egg/fart type smell, then you wouldn't be the first to notice it with that yeast.

http://www.google.com.au/search?q=3068+sul...gPLCdiAeSsaTiAQ

I'd stick with it and see how it finishes up - I find many beers taste pretty woeful between 1030 and 1020 (vomit etc) which turn out wonderfully once conditioned and the yeast has dropped.

 

[lespaul]

The pungent nutty flavour is really what stands out, but there is definitely a smell reminicent of number 2 :blink:

May as well keep with it and see how it goes...


50 seconds

 

[Guysmiley54]

May as well keep with it and see how it goes...


50 seconds

Austin: it's a bit nutty...

:lol:

Will try to relax and hope for the best

 

[Guysmiley54]

If it is sulphur/rotten egg/fart type smell, then you wouldn't be the first to notice it with that yeast.

http://www.google.com.au/search?q=3068+sul...gPLCdiAeSsaTiAQ

I'd stick with it and see how it finishes up - I find many beers taste pretty woeful between 1030 and 1020 (vomit etc) which turn out wonderfully once conditioned and the yeast has dropped.

I am familiar with sulphur with this yeast and it's different to that. Vomit? Maybe my nutty #2 isn't all that bad after all

 

[Guysmiley54]

I am familiar with sulphur with this yeast and it's different to that. Vomit? Maybe my nutty #2 isn't all that bad after all

I have been slowly ramping up the temp from 17C now fermentation has come to an end, 1/2 a degree a day. It is sitting around 1020 FG which is where I wanted it.

The nut character is far less "faecal" but still present. I can taste a fair bit of clove and bubblegum now but not enough banana for my liking.

I have temp on 20C now which I leave for another 5 days, making about 12 days from pitching before I will CC.

Will pushing the temp up around 23 this late in the game help push banana?

I should mention that when I pitched this beer, I had built up a starter from a vial of washed trub from my last batch (Hefeweissen) into 2L and the night before pitching, I put the starter in the fridge to settle out. I decanted 2/3 of the starter wort but as this yeast doesn't floc very easily I may have ended up seriously underpitching.......

 

[Nick JD]

I find most of the banana is produced early on with my wheaties. I always do them at 20C + though.

I've often got "overcooked boiled eggs" with 3068, but never "poo". Although I haven't done a bock.