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Date: 13 Sep 2006 13:21:51
From: rb
Subject: really stinky wyeast 3944 ferment & stuff
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Using the stoutbilly trippel recipe with some modifications
http://www.stoutbillys.com/stout/recipens/(Flat)/83573225.htm
ie
wy3944 (pitched a starter, had activity within 24 hours)instead of
chimay yeast and hersbrucker hops at the end instead of the cascade and
east kent (it's what I had on hand - yes quite a difference), oh yeah, I
used coriander seeds - which I crushed with a mortar and pestle and then
added to the minimash.
Whoa nelly, day 4 and its been sittng in an ambient 16-18 C laundry.
Initially the smell was quite a pleasant brewery like smell, now it is
almost faecal:(
The hop pellet residue is pushed to the top giving it quite a diarrhoeal
look as well.
I'm pretty good with sanitation, so I'm not suspecting contamination. I
don't believe that the temperature is too high either.
I guess it's just a belgian yeast thing.
This has been quite a petite ferment so far - about two fingers worth of
krausen, max. Previously I've experienced almost volcanic ferments with
this yeast. It'll be interesting to see what the end result is.
I'm going on holidays for four weeks as of monday, so I'm going to
secondary this brew on sunday, where it will sit in the garage for four
weeks.
Then it's off to Tassie - watch out Cascade and Boags
http://www.discovertasmania.com.au/home/index.cfm?SiteID=206
this looks interesting as well
http://www.discovertasmania.com.au/home/index.cfm?siteid=206&display=product&productid=9000086
cheers
rb
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Date: 13 Sep 2006 15:12:11
From: John 'Shaggy' Kolesar
Subject: Re: really stinky wyeast 3944 ferment & stuff
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On Wed, 13 Sep 2006 13:21:51 +1000, <snafu_1@lycos.com > wrote:
> Whoa nelly, day 4 and its been sittng in an ambient 16-18 C laundry.
> Initially the smell was quite a pleasant brewery like smell, now it is
> almost faecal:(
Is it sulfur (aka rotten eggs)? That happens sometimes. Nothing to really
worry about, usually it will all go away by the time you are ready to bottle.
John.
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Date: 14 Sep 2006 09:14:50
From: rb
Subject: Re: really stinky wyeast 3944 ferment & stuff
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John 'Shaggy' Kolesar wrote:
> On Wed, 13 Sep 2006 13:21:51 +1000, <snafu_1@lycos.com> wrote:
>> Whoa nelly, day 4 and its been sittng in an ambient 16-18 C laundry.
>> Initially the smell was quite a pleasant brewery like smell, now it is
>> almost faecal:(
>
> Is it sulfur (aka rotten eggs)? That happens sometimes. Nothing to really
> worry about, usually it will all go away by the time you are ready to bottle.
>
>
> John.
I had another sniff this morning and it now has a definite sulphur edge
to it now. More like rotting seaweed than rotten eggs actually.
The foamy head is almost all gone as well. I'll have to give the
fermenter a good 'shake' tonight to stir up the yeast cake. I suspect
that this yeast may have settled a little early and needs some rousing.
rb
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Date: 13 Sep 2006 13:07:04
From: Joel
Subject: Re: really stinky wyeast 3944 ferment & stuff
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rb <snafu_1@lycos.com > wrote:
>Using the stoutbilly trippel recipe...
More accurate would be "Using a trippel recipe I
found in the stoutbilly collection..." That particular
collector takes recipes from a variety of sources,
removes contributor attribution, and slaps a copyright
notice on every page. While s/he has that right (the
recipes themselves cannot be copyrighted, only the
presentation of them), I think removing attributions
is at best disrespectful of the original author of
the recipe.
Sorry, it's a pet peeve of mine. Carry on.
--
Joel Plutchak "Sometimes I think we're alone in the universe, and
plutchak@[...] sometimes I think we're not. In either case the idea
is quite staggering." - Arthur C. Clarke
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Date: 13 Sep 2006 12:52:14
From: Don Levey
Subject: Re: really stinky wyeast 3944 ferment & stuff
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plutchak@see.headers (Joel) writes:
> rb <snafu_1@lycos.com> wrote:
> >Using the stoutbilly trippel recipe...
>
> More accurate would be "Using a trippel recipe I
> found in the stoutbilly collection..." That particular
> collector takes recipes from a variety of sources,
> removes contributor attribution, and slaps a copyright
> notice on every page. While s/he has that right (the
> recipes themselves cannot be copyrighted, only the
> presentation of them), I think removing attributions
> is at best disrespectful of the original author of
> the recipe.
> Sorry, it's a pet peeve of mine. Carry on.
Mine too - he's got at least one of my recipes there.
--
Don Levey $ cd /pub
Framingham, MA $ more beer
NOTE: email server uses spam filters; mail sent to salearn@the-leveys.us
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