Pages: 1
I Have home brewed ethanol mash questions.
I am on my sixth batch of home brew. I am fermenting two seperate mashes at a time and I have noticed something very weird in one of my mashes. The normal mashes I have been making have had a sour corn smell and a slight tan color to them. I now have a batch that smells of sulphur. It really smells and the color of the mash is a little darker. I know that the smell may go away in a few days but does the color indicate that something is wrong?
How about some more info. Did you make the same exact recipe 6 times?
yes I have made the same mix each time. 5lbs corn meal 5lbs sugar, 1 pkt activated yeast and 3 and 1/2 gallons water. all 5 previous batches worked fine but I am pretty sure there is bacteria in this one. None have had this smell. I know it is sulpher and I know I have never had this problem before.
What are you making, would probably be helpful too. Your process isn't familiar as a beer mash.
There is no doubt bacteria in the corn meal, so I am surprised that wasn't a problem in the past.
Also corn is loaded with sulphur generating compounds. Is it perhaps just that you missed this phase of the ferment in the past?
What yeast are you using too, out of curiosity? And what do you do when its done fermenting?
If it smells like rotten eggs then you have a bacteria problem. Sulfate reducing bacterial generate hydrogen sulfide gas which smell like rotten eggs. If this is the case, dump the batch.
oxidane wrote:
If it smells like rotten eggs then you have a bacteria problem. Sulfate reducing bacterial generate hydrogen sulfide gas which smell like rotten eggs. If this is the case, dump the batch.
Are you referring to a sulfur smell during the mash or fermentation? Sulfur odors during fermentation are completely normal. For example: some lager yeasts, kolsch and wheat yeasts and even wine yeasts.
I suspect the warden has shut down his account as there has been no reply since.
Pages: 1
Search Home Brewing Knowledge Base
Custom Search
|