rotten egg

[Mastoras007]

After many successful attempts, with very nice beer, the last one, which is on its 3rd day in the fermentation bucket, will be thrown away.
I tested it and the taste was like a rotten egg,
The yeast was 3rd generation, one month in the fridge was already autolysis, the frige some times work on 10-12 celsius LoL
i knew something is whrog wen i was pitching but any way i pitch..
There is any change that i can save that batch?

 

[Dave Y]

from what you describe, I will vote no. Pitch it and move on to the next batch.

 

[Mastoras007]

from what you describe, I will vote no. Pitch it and move on to the next batch.

Ye.. Anyway i made many mistakes on this batch, i had eficiency 68% bad mash thickness, bad tempreture allocation, wasn't use recirculation
bad pitching, this overconfidence didn't went good!
Tuesday i will brew it again

 

[Donoroto]

You can use that spoiled batch to keep the neighbors away. The smell will do that.

 

[Mastoras007]

I had before a rotten egg beer, i recognise the problem immediately, that's the happy part of it

 

[Sandy Feet]

It isn't a matter of overconfidence. It is a matter of sanitation, process, and temperature control. When you take your time and do your process correctly, you normally get decent beer. StarSan is miracle shit.

 

[Zambi]

Can't it just be the smell of sulphur?

 

[Mastoras007]

Can't it just be the smell of sulphur?

No, its bad tasting and intense,
I need to prepare starter tonight for tomorrow's brew

 

[Limey]

...StarSan is miracle shit.

Yes it is - and so easy to use!

 

[Mastoras007]

Next batch with us 05 have to much diacetil.. make a try day 2 and is butter bomb day 3 it's better
I brew just 10 liters wort 1042 gravity and pitch a dry yeast package at 20 Celsius
Any idea why?

 

[Dave Y]

what you’re smelling is a normal byproduct of fermentation. Diacetyl is a normal byproduct of the yeast consuming sugars and the fact that it’s getting better means the yeast is beginning the cleanup process. raise the temp slightly to finish it out an it should be fine.

Some beers don’t need the diacetyl rest, but some do need it. If you incorporate a rest into the fermentation, it covers all the bases.
If after the fermentation is done you still have a pronounced buttery aroma, then you may have a problem; bacteria induced diacetyl.

 

[Mastoras007]

what you’re smelling is a normal byproduct of fermentation. Diacetyl is a normal byproduct of the yeast consuming sugars and the fact that it’s getting better means the yeast is beginning the cleanup process. raise the temp slightly to finish it out an it should be fine.

Some beers don’t need the diacetyl rest, but some do need it. If you incorporate a rest into the fermentation, it covers all the bases.
If after the fermentation is done you still have a pronounced buttery aroma, then you may have a problem; bacteria induced diacetyl.

I know but previously batches, I was over pitched no diacetil at all

 

[Dave Y]

I know but previously batches, I was over pitched no diacetil at all

some beers are different.

 

[Mastoras007]

some beers are different.

Its same beer! I'm brewing same beer again and again, small differences
The only difference now is pitching rate, witch is good anyway and the yeast rehydration ( usually i just pitch
Anyway i have raised temperature today to 23 Celsius fermentation seems to be finished or its to close
Few days there to see
Will fade I'm sure but why i have so much diacetil this time

 

[Sandy Feet]

Day 3, it is still fermenting. Let it do its thing, and leave it alone for a few days.

 

[Dave Y]

Its same beer! I'm brewing same beer again and again, small differences
The only difference now is pitching rate, witch is good anyway and the yeast rehydration ( usually i just pitch
Anyway i have raised temperature today to 23 Celsius fermentation seems to be finished or its to close
Few days there to see
Will fade I'm sure but why i have so much diacetil this time

I am a troubleshooter by profession. Though you say “it’s the same beer” the variable --that you admit to-- is the yeast pitch rate. I say that because quite often, the customer is not fully forthcoming with my support guys, so when they can’t figure it out, punt it to me, I start asking them very basic and sometimes uncomfortable questions. Because the support guys are always worried about ticking off the customer, they sometimes don’t want to ask hard questions like ‘I know you said nothing changed, but I can see in the logs very plainly a difference between your good run and the failed run today’.

@Sandy Feet : For the win. Be patient. Let the yeast do its thing. Assess when it’s done.

 

[Donoroto]

Its same beer! I'm brewing same beer again and again, small differences
The only difference now is pitching rate, witch is good anyway and the yeast rehydration ( usually i just pitch
Anyway i have raised temperature today to 23 Celsius fermentation seems to be finished or its to close
Few days there to see
Will fade I'm sure but why i have so much diacetil this time

Every. Single. Batch. Is different.

Just because the last batch of a certain beer did a certain thing, doesn’t mean that this batch will do the same thing.

Same ingredients, yes, but different beer.

 

[Mastoras007]

I am a troubleshooter by profession. Though you say “it’s the same beer” the variable --that you admit to-- is the yeast pitch rate. I say that because quite often, the customer is not fully forthcoming with my support guys, so when they can’t figure it out, punt it to me, I start asking them very basic and sometimes uncomfortable questions. Because the support guys are always worried about ticking off the customer, they sometimes don’t want to ask hard questions like ‘I know you said nothing changed, but I can see in the logs very plainly a difference between your good run and the failed run today’.

@Sandy Feet : For the win. Be patient. Let the yeast do its thing. Assess when it’s done.

I can understand that, so let's wait