Help with foul smelling brews

[onemanorthree]

Using a GrainFather to brew beer but for the last year or so beers are coming out
smelling quite badly. Kind of acrid/rotten egg smell. It didnt use to be like this so not sure
what's changed.

I use new grain, I think I'm cleaning quite well, sterilize pretty much everything,
use campden tabs both at fermentation and while bottling. All hops kept correctly
(sealed and in freezer) and yeast all in date and the right kind. Honestly dont know what
the issue is. I dry hop but doesnt improve the smell much, all hop smell is taken over by
this foul smell.

Any help appreciated.

 

[An Ankoù]

What yeast are you using and at what temperature? Have you changed your yeast or is it the same one as before?

 

[onemanorthree]

Temp is 19-20, pretty much constant. Last like 6 brews are like this, and I've used 3 diff yeast.
All the same result. Current brew is particularly acrid/sulfuric. All I can think is I'm using too much Campden
or that I shouldn't put it in before fermentation?

Also, I use 1 campden tab per 5 liters which I put in the wort before I add yeast.
I then put the same in post fermentation before bottling.

 

[Clint]

One tab per 25l is enough...don't use any after that.

 

[DavidDetroit]

It sounds like you're using too much.

 

[terrym]

Also, I use 1 campden tab per 5 liters which I put in the wort before I add yeast.

Why?
There is no need to add campden tablets to wort, especially if it has been boiled as in all grain. It should be sterile.
If you are pretreating your water to get rid of chlorine/chloramine then I find half a tab per 23 litres is sufficient.

 

[An Ankoù]

Temp is 19-20, pretty much constant. Last like 6 brews are like this, and I've used 3 diff yeast.
All the same result. Current brew is particularly acrid/sulfuric. All I can think is I'm using too much Campden
or that I shouldn't put it in before fermentation?

Also, I use 1 campden tab per 5 liters which I put in the wort before I add yeast.
I then put the same in post fermentation before bottling.

I think you should stop using the Campden tablets. I can't see any reason for them since your wort has been boiled and cooled in a sanitary environment. I've had the smell you're describing a couple of times when I've stressed the yeast. Sometimes a whiff of it comes with M42 or Wyeast West Yorkshire. I add a teaspoonful of yeast nutrient and it clears up (except in one case, but then I didn't add nutrient). You're stressing the yeast by providing a difficult environment for the yeast by releasing lots of sulphur dioxide into the liquid, which inhibits growth.

If, as terrym says, above, you're treating the water for chlorine, you've got to treat all the water before the boil. Chlorine combines with the hop phenols during the boil and is irreversible and untreatable afterwards.

 

[onemanorthree]

ok, that's sound about right, I think it's the only thing I've changed.
Is there ay way to save current brew? Honestly it stinks and I'd prefer not to bin.
Think I used even more campden than usual this time!

 

[terrym]

Its quite possible the yeast is metabolising some of the suphur you have added in the from of the campden tabs (sodium or potassium metabisulphite) and creating the smell.
Burton brewery well water contains a high concentraion of gypsum (calcium sulphate) and thats why some of the beers brewed there (like Pedigree) have a sulphury edge to them.

 

[DavidDetroit]

Is there ay way to save current brew?

Time may do it. I'd test a bottle and see if the gas stops smelling of sulfur. Good luck.

 

[onemanorthree]

I actually added gypsum to this brew too, do get more of the hops taste to come out,
could this be why it's extra bad?

 

[The Baron]

As Terry says half a tablet is enough for a 23ltr brew. Does your tap water taste smell ok ? if you drop the campden tablets down to half and you still get a similar smell with the next brew do the next one with bottled water this will eliminate the water at least. Correct me if I am wrong but don't campden tablets release sulphurous smells I am sure one of the chemists will be able to confirm/unconfirm this

 

[onemanorthree]

My water is fine as far as I know, comes for a good clean source. TBH I do feel it's the campden, I just use to sterilize but I think I just
forgot the amount I needed to use or else had it wrong from early. Over worrying about infected beer has me overloading.

Is there any merit to added yeast nutrient now?

 

[terrym]

My water is fine as far as I know, comes for a good clean source. Is there any merit to added yeast nutrient now?

If you are in the UK and it's mains tap water you are using for brewing it will be of the highest quality. However chlorine or chloramine (according to where you are) are usually used as part of the clean up from raw water to that which comes out the tap. In some areas chlorine/chloramine is quite noticeable - chlorine smell or perhaps a slight TCP taste - in others it is not. So many homebrewers, to be on the safe side irrespective, pretreat their water with campden tabs to eliminate the problem @An Ankoù described.

 

[An Ankoù]

My water is fine as far as I know, comes for a good clean source. TBH I do feel it's the campden, I just use to sterilize but I think I just
forgot the amount I needed to use or else had it wrong from early. Over worrying about infected beer has me overloading.

Is there any merit to added yeast nutrient now?

If it's still in a fermenter then it won't do any harm. You'll need to leave it a few days to see if fermentation starts up again before bottling.

 

[onemanorthree]

Still in fermenter, I dont have any yeast nutrient, can I use the kind you'd get in a bakery section of does it need to be special? Or would adding more yeast help to devolve the campden smell ?

I'm in Ireland, Dublin, tap water tastes fine but I can get profile from water works website and post it later.

 

[terrym]

Still in fermenter, I dont have any yeast nutrient, can I use the kind you'd get in a bakery section of does it need to be special? Or would adding more yeast help to devolve the campden smell ?

I'm in Ireland, Dublin, tap water tastes fine but I can get profile from water works website and post it later.

There is no real need to add yeast nutrient to wort in my view. I used to add it but then didnt bother, and didnt notice any difference at all. If the yeast you are using is producing a healthy fermentation i.e. it gets going reasonably quickly and it ferments to a gravity you expected what other benefits are you looking for? I'm sure yeast nutrient adds value if you are making country wines but brewing beer?

 

[onemanorthree]

Terrym; the only reason I'd add it is to this beer, to salvage it, I wound't normally do it.

 

[onemanorthree]

This is the profile of the water that's fed to my home.

Calcium: 20.00 ppm
Sulfate: 35.00 ppm
Magnesium: 1.50 ppm
Chloride: 25.00 ppm
Sodium: 12.00 ppm
Bicarbonate: 32.00 ppm
PH: 6.80

 

[nige]

I have just sorted same problem in wine with nutrient and lack of oxygen.