[James K]

This was part of my particular experience. Everything went well. But. The beer smells like rotten eggs.
I’m wondering if it will gas out? The beer is still young. And taste fine.
Where does this off flavor/smell come from? What can I do about it?

[hopfenundmalz]

H2S is the rotten egg smell. It comes from the yeast, more from lager yeast han ale yeast. Give the beer time. If kegged you can burp the PRV a few times to blow it off.

A little H2S is something I get from the first smell of a lager in Germany. It just means the beer is fresh, at least to me.

[brewinhard]

This was part of my particular experience. Everything went well. But. The beer smells like rotten eggs.
I’m wondering if it will gas out? The beer is still young. And taste fine.
Where does this off flavor/smell come from? What can I do about it?

What strain of yeast did you use?  Did you use any excess sulfites (as in Campden tablets perhaps)?

[James K]

This was part of my particular experience. Everything went well. But. The beer smells like rotten eggs.
I’m wondering if it will gas out? The beer is still young. And taste fine.
Where does this off flavor/smell come from? What can I do about it?

What strain of yeast did you use?  Did you use any excess sulfites (as in Campden tablets perhaps)?

No tablets. Nothing changed in my process.
So this was the second running from a batch. I used imperial white out yeast. I’m guessing it was a pretty big over pitch. The yeast ripped through the beer, which is table strength.


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[James K]

H2S is the rotten egg smell. It comes from the yeast, more from lager yeast han ale yeast. Give the beer time. If kegged you can burp the PRV a few times to blow it off.

A little H2S is something I get from the first smell of a lager in Germany. It just means the beer is fresh, at least to me.

  It’s an ale strain. I wanna say fermented on the high end around 68*.
I was gonna blow it off. Just thought I’d wait on that.

[Robert]

A possible cause of increased sulfur compounds in beer is a deficiency in minerals (especially zinc,) FAN, or other nutrients.  Since this was your second running beer, hence fairly dilute, this might well be the cause, unless you added yeast nutrient in the boil.  For now, one solution is to force carbonate, and bleed off gas a few days in a row until it's gone.

[BrewBama]

A little H2S is something I get from the first smell of a lager in Germany. It just means the beer is fresh, at least to me.

I agree. German beer had a tinge of ‘surfery’ nose to it I thought.

This has been suggested as the ‘it’ the addition of sulfates is providing to those who use them to scavenge oxygen.


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[James K]

A possible cause of increased sulfur compounds in beer is a deficiency in minerals (especially zinc,) FAN, or other nutrients.  Since this was your second running beer, hence fairly dilute, this might well be the cause, unless you added yeast nutrient in the boil.  For now, one solution is to force carbonate, and bleed off gas a few days in a row until it's gone.

I forgot to stir the mash after refilling it with hot water and yes. No yeast nutrient. I didn’t think I’d need it with 200b cells.