Eggy Wherry ?

[fubofo]

Hi guys, noob brewer here only on my second brew (first was a Young's lager).
I've just finished my Woodforde's Wherry fermentation and during that initial week it really did smell like eggs.

The smell did fade away a good bit towards the weekend before I bottled it but I just opened a bottle today (5days into warm week) , I like to sample the progress lol, and noticed there is still a hint of eggy-ness to it. Is it possible I have an infection of some kind or is this just the type of yeast used? Also I hope the eggy-ness will dissipate once ready for drinking? (I did notice a BIG difference in taste/texture/smell of the Young's throughout its fermenting>racking>ready stages)

 

[fubofo]

Oh and here are some pics (as usual)

https://picasaweb.google.com/116794079463817651145/HomeBrewWoodfordeSWherry

 

[31bb3]

Some yeasts give off a eggy smell as their fermenting if your brew tastes ok then id say its ok

 

[shearclass]

You, as you probably know, need to give the beer much longer than 5 days. Try again in 5 weeks, and see if it has dissipated.

 

[fubofo]

Thanks guys, it didn't taste too bad - perhaps a little bitter.

I wanted to test it to see if if was getting any better/worse. What I don't want is to wait for over a month just to find out that it has been infected and had been getting worse while sitting waiting.

So is can be normal for that tiny lingering hint to dissipate while sitting in racking?

 

[loady]

just curious as to why you have saved the tub of yeast droppings ??

 

[graysalchemy]

because if you use it quickly ie get another brew on then, you will be pitching far more yeast resulting in a better ferment less stress on the yeast and a quicker ferment. :thumb:

 

[fubofo]

because if you use it quickly ie get another brew on then, you will be pitching far more yeast resulting in a better ferment less stress on the yeast and a quicker ferment. :thumb:

Thanks graysalchemy.....I was actually just about to create a post asking if it was of any use :grin:

Is there any info about this sort of thing? Like:
- how long can it be kept ?
- can it be dried and reused ?
- does it need to be 'cleaned' from the current wort somehow ?
- can I pitch too much of it and have an adverse effect in my next brew ?

If there is another thread here about this, a link would be great :thumb:
If not, I might just post this anyway - so it's always here for others to read

 

[graysalchemy]

You need to was it really there are plenty of threads on here about washing yeast. Some people freeze it after washing. It should last a few weeks. I have kept it in some beer under pressure with varying results, so next time I am going to go back to washing and try freezing. :thumb: