PostModern
Iron Wolf Brewery
- Joined
- 9/12/02
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- 5,293
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I put on a brew on the weekend.
Can of Coopers Stout
1.3Kg JW Pale Ale Malt
500g No Name Quick Oats
100g Crystal
30g CaraAroma
I gave the minimash a protein rest for 20mins at 50C then ramped to 65C with addition of boiling water and left it at 65 for an hour. Batch sparged with 80C water and gave the mix a good 35 min boil (no extra hop additions).
To ferment, I did a rapid growth of a stubby of WLP023. Pitched into 1L of 1.040 DME solution on Friday and aerated it at every passing for a full 24 hours. By the time I pitched, it was actively growing. Fermentation started within about 1 hour of pitching and by the next morning airlock was bubbling more than once a second and it smelt fine all day yesterday. Fermenter temp is 19C
Today I came home and as soon as I walked in the door, I could smell something was amiss. I even checked the bottom of my shoes... a foul off aroma, not quite rotten egg, but something vaguely sulphury... just weird.
I reserved a bit of the yeast starter (as I was going to ramp it up to bottle) and it smells fine. Just the airlock exhaust from the fermenter is pretty bad.
Is it a characteristic of this yeast? Or of Oatmeal stouts? Did I need to boil the Quick Oats before mashing (ie cereal mash)?? I observed all my usual over-the-top sanitation rituals with iodophor room mister and tap disassembly and everything... can't help but think it smells like an infection, but I've never used this yeast before...
Somebody please tell me this yeast always smells like this and everything will be alright!!!!
Can of Coopers Stout
1.3Kg JW Pale Ale Malt
500g No Name Quick Oats
100g Crystal
30g CaraAroma
I gave the minimash a protein rest for 20mins at 50C then ramped to 65C with addition of boiling water and left it at 65 for an hour. Batch sparged with 80C water and gave the mix a good 35 min boil (no extra hop additions).
To ferment, I did a rapid growth of a stubby of WLP023. Pitched into 1L of 1.040 DME solution on Friday and aerated it at every passing for a full 24 hours. By the time I pitched, it was actively growing. Fermentation started within about 1 hour of pitching and by the next morning airlock was bubbling more than once a second and it smelt fine all day yesterday. Fermenter temp is 19C
Today I came home and as soon as I walked in the door, I could smell something was amiss. I even checked the bottom of my shoes... a foul off aroma, not quite rotten egg, but something vaguely sulphury... just weird.
I reserved a bit of the yeast starter (as I was going to ramp it up to bottle) and it smells fine. Just the airlock exhaust from the fermenter is pretty bad.
Is it a characteristic of this yeast? Or of Oatmeal stouts? Did I need to boil the Quick Oats before mashing (ie cereal mash)?? I observed all my usual over-the-top sanitation rituals with iodophor room mister and tap disassembly and everything... can't help but think it smells like an infection, but I've never used this yeast before...
Somebody please tell me this yeast always smells like this and everything will be alright!!!!