I brewed an Irish red ale on Sunday, using Danstar Nottingham yeast. It was a vigorous fermentation, which started 24 hours after pitching, and appears to be pretty much complete 72 hours after pitching; however, when I removed the blow-off tube this morning and replaced with a sanitized air-lock, the beer and blow-off tube receptacle smelled like sulfur/rotten eggs. Should I be concerned that this batch is infected/ruined? I've never used Danstar Nottingham yeast before and didn't know if perhaps the yeast normally produces that And cleans it up by itself after fermentation is complete, or if it is a sign that the beer became contaminated and is possibly ruined. Thoughts? Is this beer destined for a drain pour? Thanks!
I guess the question is, how much did it smell like sulphur? Or does that even matter, because at this point the answer is you'll have to wait and see. I've used Nottingham extensively (even in a professional environment) and never seen it produce sulphur, but perhaps it will fade. At that point, hopefully you've still got a nice balance of yeasty flavors (pear, apple, etc.) leftover. As for "Danstar" I'm unfortunately no help. Points to look out for: - Nottingham can take a bit of time to start from dry yeast - Is it really sulphur? Or is it perhaps more phenolic? - A starter would really help.
I have noticed sulfur with lager strains. I never noticed it with Nottingham, and have used it more times than I have brewed lagers (guesstimate = 10 times). I have even brewed with Notty at near lager temps. Usually a rigorous fermentation will scrub most of the hydrogen sulfide (which occurs in trace amounts but humans are highly sensitive) from the beer, but some residual sulfur taste is characteristic of some lagers and ales. If given time in the fermenter, it may dissipate. But if you package before then, it doesn't have anywhere to go until you crack open a bottle or tap the keg.
Good news: Sulfur always disappears with age. It is a normal part of most fermentations. It is considered a "green" flavor/aroma. Give it a few more days in the fermenter and it will be much reduced. Somewhat more stubborn sulfur can take up to 3 weeks to dissipate. The worst sulfur can take longer, several months, but even in the keg or bottles will eventually go away. My guess with your active ale yeast is probably just a few days to a week and it will be gone. Patience. It's still green.
I have used Nottingham many times and as has been reported by others I have never experienced sulfur production from this yeast strain. As has been mentioned, the sulfur should dissipate but I am surprised that this yeast strain produced sulfur during fermentation. Cheers!
A whiff of sulphur, colloquially termed the "Burton Snatch" is in fact valued by connoisseurs of Pale Ale or Bitter. (Burton brewers for some reason never sold their PAs as bitters).........Marston's beers have some , particularly their "cooking bitter" Here's a clip related to another Burton brewery;
A) I love Nottingham. B) I used to ferment in a smallish, walk-in closet. Once, I went in and the whole closet was so sulphorous, I nearly became sick. The beer turned out fine. (I don't recall what was fermenting or even the yeast.) I say give it time. You're probably fine.
Great news! Thank you all for the responses. The smell already appears to be starting to dissipate, so that sounds right in line with the comments that many of you made.
