Yeast Smell

[losp]

Just finished secondary on a kit beer i am doing.
It tastes pretty good, but the only thing is i can smell the yeast, which i have never had before.
I am not sure if the answer is just to dry hop in secondary or if i have some sort of infection or something.

If it makes a difference:
coopers cervesa
+400gm LDME boild for 40m
super alfa hops at start 10 gm
riwaka 5 mins to go 10 gm
800gm dextrose.

i got a stuck ferment, so i at around 1040, i bought 2 more packets of saflager 34/70 rehydrated. did a diacetyl rest at 1020 and will rack to secondary tomorrow.

 

[Pete2501]

Lager yeasts throw off a lot of sulphur. Everything sounds normal to me.

Racking to secondary at 1020 though? I only ask as I haven't made this style before.

 

[losp]

Lager yeasts throw off a lot of sulphur. Everything sounds normal to me.

Racking to secondary at 1020 though? I only ask as I haven't made this style before.

sorry.my bad. when it hit 1020 i set it to 20 degrees for 2 days. now its 1010 and i will rack.

 

[Pete2501]

sorry.my bad. when it hit 1020 i set it to 20 degrees for 2 days. now its 1010 and i will rack.

Oh dude. Chillax and have a home brew. That yeast/slufur smell will disapear soon enough.

http://braukaiser.com/wiki/index.php?title=Fermenting_Lagers

There's more information than you really need in the above link, so scroll down to the part about storage etc if you're still not feeling 100%

Pretty much you're at the following stage.

After the primary fermentation is complete, rack the beer to a lagering vessel. It can be another carboy or a soda keg with shortened dip tube. The beer is then moved to an area where the ambient temperature is between 32 and 38 F (0 - 3 C) where it will remain for at least another 4 weeks.

If you're like me and like to know the ins and outs of what's going on then read on. But it's really not required and you're beer will come out fine if you treat it right.

Like I said dude chillax and have a home brew. You're beer is coming along just fine.

Edit: typo