Beer Forum

I made a saison on sunday. fermentation started out well and this morning i started to smell a bit of an egg smell...and by this afternoon the bubbles have all but stopped. I read that some yeasts give off a smell like this.

I used WLP568 Belgian Style Saison Ale Yeast Blend.

I started it at 68 and it's up to 72.

What do you think...is this a fail, normal, or part of the ramping up the temp process.

Eggy smells are pretty common with some yeast strains. Just relax, let it do its thing, and have a taste when you rack.

Max

Sulfur in beer tends to be highly volatile and will gas off naturally over the course of, usually, a few days after fermentation has completed. I tend to not keg a beer like a kolsch until no more sulfur is detectable.

The more vigorous the fermentation, the less sulfur tends to be left in solution to gas off.

Thanks for talking me off the ledge

I on the other hand killed two different batches by forgetting them in primary. both taste like the autolysis.

I've had several batches that stunk to high heaven when they fermented but tasted great in the end. Don't worry just yet. Even if it is undrinkable in a month it may taste great in three.