Lager eggy smell???

[Tetsuo1981]

Hi all

Got signs of life from my coopers Cerveza kit (krausen and co2 build up, airlock is pants, gonna swap it for blow off tube) but my question is when I release the pressure via crap airlock its smells like eggs. Is this normal? First lager attempt using starter from youngs lager yeast and Fermenting at around 16.5°c. Is it buggered or is this OK?

Cheers

 

[foxbat]

It's normal. Lager yeasts are famous for throwing off sulphurous odours.

 

[Ben034]

Hi all

Got signs of life from my coopers Cerveza kit (krausen and co2 build up, airlock is pants, gonna swap it for blow off tube) but my question is when I release the pressure via crap airlock its smells like eggs. Is this normal? First lager attempt using starter from youngs lager yeast and Fermenting at around 16.5°c. Is it buggered or is this OK?

Cheers

Rotten egg (sulphur) is a normal smell in many lager yeasts during fermentation. It is often subtly detectable in a number of lagers in aroma and is often part of the style (hopefully not as strong as rotten eggs obviously!). Wouldn't worry

 

[An Ankoù]

Lager yeasts often smell of rotten eggs as they produce sulphur compounds including H2S. Don't worry. just keep asking the wife if she's feeling Ok and whether she's eaten something a bit dodgy.
Always best to show a bit of sympathy and not complain about the smell.

 

[Tetsuo1981]

@foxbat @Ben034 cheers guys, after he debacle I had makining the starter I was thinking it'd be typical for it to bugger up now!!

 

[Tetsuo1981]

Just keep asking the wife if she's feeling Ok and whether she's eaten something a bit dodgy.
Always best to show a bit of sympathy and not complain about the smell.

That's an idea but I like my kneecaps where they are!!! Cheers mate

 

[Pennine]

i am pretty sure this is why lagers are typically lagered for 4-12+ weeks. they smell like a sewer until they have plenty of age.
some don't start smelling like *** until after 10 days in the primary just before your think you are in the clear for bottling/kegging.
to be fair a bit of sulphur is expected in lagers but i would love to figure out how to prevent it.

 

[terrym]

Your Coopers kit comes with a half ale half lager yeast (same as the AuPA lager kit). You could chuck that in as well and ferment lower than 16.5*C, perhaps down to 13*C. I happily managed 14*C with a packet of the Euro lager yeast and a packet of AuPA yeast, although the ale yeast had probably gone to sleep at that temperature.

 

[Tetsuo1981]

i am pretty sure this is why lagers are typically lagered for 4-12+ weeks. they smell like a sewer until they have plenty of age.
some don't start smelling like *** until after 10 days in the primary just before your think you are in the clear for bottling/kegging.
to be fair a bit of sulphur is expected in lagers but i would love to figure out how to prevent it.

Been in primary for about 2 days now so a long way to go, planning to lager it for as long as possible. As its my first one it freaked me out a bit but glad it's ok. Is there any way to prevent it that anyone knows?

 

[Tetsuo1981]

Your Coopers kit comes with a half ale half lager yeast (same as the AuPA lager kit). You could chuck that in as well and ferment lower than 16.5*C, perhaps down to 13*C. I happily managed 14*C with a packet of the Euro lager yeast and a packet of AuPA yeast, although the ale yeast had probably gone to sleep at that temperature.

Thanks Terry. I could have done that if I hadn't got bored yesterday and used the kit yeast to make my first cider attempt!! The bumpf for the yeast I found says it can go as low as 15 but I didn't want to risk it not kicking off. I'll bear your tip in mind for the next lager I try

 

[MrRook]

It depends on the yeast; some give off no sulphur, some give off a little, some give off a lot.

 

[Tetsuo1981]

It depends on the yeast; some give off no sulphur, some give off a little, some give off a lot.

Fingers crossed this is the type to give off a lot cos it reeked at one point. It's calmed down now thank god!