Hefeweizen infection?

[Budgie]

I'm about to bottle my hefe, but when I've opened the FV to take a hydrometer reading there's a really bad sulphery smell. It totally smelly like s**t!

The hydrometer is reading 1.000 which seems much too low. My target was OG was 1.050 but I only hit 1.040 and my target FG was 1.011 which is making me think maybe there's something other than my while labs yeast in there eating the sugars.

Strange thing is, it tastes pretty good. I don't know whether to cut my losses and dump it or bottle it anyway. Any thoughts?

 

[DoctorMick]

My only brew that had a yeast infection tasted fine even tho it went way below the estimated fg. I left it in the fermenter for another week and tried again, it was bloody awful! My advice would be to leave it a bit longer, if it's still fine bottle it.

 

[Soton]

Don't dump it
What tempture did you ferment it at? How long has it been fermenting?
Do you intend to larger it as I believe if the beer is not spoiled then largering a wheat beer will help with any off smells

 

[MyQul]

I wouldn't dump it either if it tastes fine. Bottle it and condition it for a few weeks and see if the sulphur smell disapears

 

[Budgie]

I fermented at 20°C for 2 weeks. I Wasn't planning on lagering but I could do if it might help. I think I'll leave it another week and see what it's like. Cheers for the advice guys.

 

[Covrich]

If it tastes good dont dump it..

Even if you only get half the batch which is drinkable before it goes off it is worth it.

 

[Budgie]

I've just done a bit of a Google and it seems other people have had the same problem with White Labs Hefeweizen IV yeast giving off very strong sulphur smells. I'm tempted to rack it to another FVS and leave it another week.

I was going to harvest that yeast too, so I hope it's ok...

 

[BeerCat]

I have had that smell before and it will clear.

 

[strange-steve]

My advice is to wait until the sulphur smell is gone before bottling otherwise it'll take forever to disappear.
1.000 is really low, that would concern me a tad. But as above, if it tastes ok don't dump it.

 

[GermLish]

Sulphus smell is normal for wheatbeer.

Don't panic it's organic.

Try to keep the temperature for the fermentation in the optimal range. Looks like you might a bit to high and the yeast is going over the top a bit.

Look here: https://en.wikipedia.org/wiki/Ferulic_acid

people complaining the most about the sulphur smell normally have the best wheat beer at all. So be happy and let nature do the work

Grüße
GermlLish

 

[Budgie]

My advice is to wait until the sulphur smell is gone before bottling otherwise it'll take forever to disappear.
1.000 is really low, that would concern me a tad. But as above, if it tastes ok don't dump it.

As it turns out I might be worrying over nothing. Having had another look at my hydrometer it was clearly reading 1.010 not 1.000. It's been a long week :whistle:

 

[Budgie]

I bottled this one yesterday. The smell has pretty much disappeared. It tastes pretty good too, nice banana notes but it seems to be missing something, I can't put my finger on what exactly though. I'll report back when it's ready for drinking with the verdict. :thumb: