I just brew a stout beer today. I has been a long day of work...
I prepared a yeast starter to get my yeast ready while I'm waiting for the wort to cool down.
I made the preparation with a 200 cl of wort from the mash before the boiling step.
I just had a look to the preparation a moment ago. The yeast is a the botton of the glass, though is a top fermenting yeast. The worst of all, there is an awful and unbearable smell of rotten eggs.
According to some forums on the net, it could be either yeast autolysis, the byproduct of some yeast natural reactions or an infection. I do not really know what to think. Anyway, I've just thrown the preparation down the sink and used some yeast I had left from another beer. I rather not risk a day-long work.
Do you have any ideas about where this rotten egg smell could come from?
Thanks
Manolo
I prepared a yeast starter to get my yeast ready while I'm waiting for the wort to cool down.
I made the preparation with a 200 cl of wort from the mash before the boiling step.
I just had a look to the preparation a moment ago. The yeast is a the botton of the glass, though is a top fermenting yeast. The worst of all, there is an awful and unbearable smell of rotten eggs.
According to some forums on the net, it could be either yeast autolysis, the byproduct of some yeast natural reactions or an infection. I do not really know what to think. Anyway, I've just thrown the preparation down the sink and used some yeast I had left from another beer. I rather not risk a day-long work.
Do you have any ideas about where this rotten egg smell could come from?
Thanks
Manolo