Lager Yeast Smell

[DTS]

I know its probably a beginners question but has anyone got a tip for getting rid of that egg smell from my lager (yeast)? <_<

 

[Bribie G]

Long primary fermentation (at least a couple of weeks) and even longer lagering period. Hydrogen Sulphide is a hallmark of lager yeasts and only time will clear it. It also helps to pitch a good dose of yeasties to avoid yeast stress and get the fermentation off to a good start. At the end of the day, that 'snatch' of heavenly aroma you get when you crack a Pilsener Urquell or a German Pils, or evan a Bavaria Dutch lager ex Liquorland, is not just the hops, it's also partly to do with the sulphur.

Edit: welcome to the forum . Great lager brewing weather ahead :beerbang:

 

[DTS]

Thanks for the welcome BribieG . Enjoying a warming porter in this great Lagering weather down south ( 2deg last nite!).Will be asking more advice along the way so brace yourselves! :icon_cheers:

 

[haysie]

At the end of the day, that 'snatch' of heavenly aroma you get when you crack a Pilsener Urquell or a German Pils, or evan a Bavaria Dutch lager ex Liquorland, is not just the hops, it's also partly to do with the sulphur.

Edit: welcome to the forum . Great lager brewing weather ahead :beerbang:

Or, another heavenly and so often aroma of Urquell and co, is Sun Kissed/ Skunked. Too long on the boat? the dock? the warehouse? the flouresecent lights? the green bottles? Great imported lagers in my state are akin too buying a tatts ticket. Given up on the imported lagers yet still enter the lotto.

 

[waggastew]

I am halfway through fermenting my first lager. It is a Blue Mountains lager with BE1 and Swiss lager yeast which I rehydrated before pitching. It has been fermenting happily at 12degC and for the first 3 days it just had a nice clean beer smell.

This morning (day 4) and it was major sulpher time. Is it normal for this smell to arrive after a few days? There was plenty of krausen by day 2 so it definitely happened a few days after the ferment started. Has anyone else experienced this?

 

[Florian]

Or, another heavenly and so often aroma of Urquell and co, is Sun Kissed/ Skunked. Too long on the boat? the dock? the warehouse? the flouresecent lights? the green bottles? Great imported lagers in my state are akin too buying a tatts ticket. Given up on the imported lagers yet still enter the lotto.

Have noticed that the inside of the crown seal is a bit rusty on a lot of Pilsener urquells I have been opening lately. Have never noticed that on any other beer.

 

[bcp]

Or, another heavenly and so often aroma of Urquell and co, is Sun Kissed/ Skunked. Too long on the boat? the dock? the warehouse? the flouresecent lights? the green bottles? Great imported lagers in my state are akin too buying a tatts ticket. Given up on the imported lagers yet still enter the lotto.

The problem with the description 'skunky' is that we don't have skunks here. So anyone got an aussie descriptor for it?

 

[haysie]

Imagine cracking the lid with a, septic slash mortein aroma abating. Then bring your lips to it, then crouch cringe, slime septic tasting as well. Sort of similar to CUB special bitter all those years ago.

 

[bcp]

Imagine cracking the lid with a, septic slash mortein aroma abating. Then bring your lips to it, then crouch cringe, slime septic tasting as well. Sort of similar to CUB special bitter all those years ago.

The man's a poet. So you keep your green bottles out of the light to avoid septic/morteining, mate. Good to translate it into strine.

 

[rendo]

totally normal wags!! time is your friend here (and the fantastic colder weather)

rendo

I am halfway through fermenting my first lager. It is a Blue Mountains lager with BE1 and Swiss lager yeast which I rehydrated before pitching. It has been fermenting happily at 12degC and for the first 3 days it just had a nice clean beer smell.

This morning (day 4) and it was major sulpher time. Is it normal for this smell to arrive after a few days? There was plenty of krausen by day 2 so it definitely happened a few days after the ferment started. Has anyone else experienced this?

 

[Nick JD]

The problem with the description 'skunky' is that we don't have skunks here. So anyone got an aussie descriptor for it?

I actually like the smell of skunk - though not in my beer or on my clothes.

SWMBO is from Canadia, so it's kind of a welcome smell of North America when I get my first whiff of the trip. Nice place, eh, ya hoser.

The smell? Sulphury - like a fart after you've been eating bacon and eggs for a breakfast for a week with a hint of rotting petroleum. You know those farts where even you go, "Faaaark, that's off!" It's a sharp smell - but in small doses isn't actually "unpleasant", so long as you're not drinking it.

And yes, the stuff that comes out of a skunk's glands is the same stuff that hops becomes with UV.