What does this smell mean?

Discussion in 'Homebrewing' started by Liberatiscioli, Jan 28, 2015.

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  1. Liberatiscioli

    Liberatiscioli Initiate (0) Oct 3, 2013 Pennsylvania

    I've noticed this smell before on opening of the fermenter. Almost like smelling salts really knocks you off your feet if you get in there too close. None of my beers had any trace in the final product but want to figure out what's goin on there. Does it need more time to ferment? Pitch more yeast?

    Andrew
     
    #1 Liberatiscioli, Jan 28, 2015
  2. ronobvious2

    ronobvious2 Initiate (0) Aug 24, 2010 Tennessee

    CO2?
     
    #2 ronobvious2, Jan 28, 2015
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  3. shredder83

    shredder83 Initiate (0) Feb 21, 2013 Illinois

    My guess is C02, in my freezer i ferment in it builds up because the airlock is off gassing lots of it during fermentation and gets trapped. Very powerful smell, if you take a big whiff it can make you cough a little.
     
    #3 shredder83, Jan 28, 2015
  4. Liberatiscioli

    Liberatiscioli Initiate (0) Oct 3, 2013 Pennsylvania

    Ok so nothing to worry about then. The beers I'm drinking hopefully won't make me go blind in 5 years!
     
    #4 Liberatiscioli, Jan 28, 2015
  5. shredder83

    shredder83 Initiate (0) Feb 21, 2013 Illinois

    I think you'll be alright. I always forget to be careful and when i open the fermenting freezer get right in there to do whatever and end up with a lungful of CO2, you think I'd learn eventually:slight_smile:
     
    #5 shredder83, Jan 28, 2015
  6. Liberatiscioli

    Liberatiscioli Initiate (0) Oct 3, 2013 Pennsylvania

    Is that smell any indication of fermentation status? Brewing a breakfast stout clone.Saturday will be 3 weeks fermenting.
     
    #6 Liberatiscioli, Jan 28, 2015
  7. Riggsy

    Riggsy Zealot (708) Jul 15, 2005 Pennsylvania

    No, the most reliable indicator is gravity measurement.
     
    #7 Riggsy, Jan 28, 2015
  8. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    No. It's common to smell sulfur or CO2 during or after fermentation. When a beer is green, just go by taste. With a big stout, don't expect much on taste until it's been conditioned for 4+ months.
     
    #8 inchrisin, Jan 28, 2015
  9. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    "Almost like smelling salts really knocks you off your feet if you get in there too close." As others have mentioned that is from CO2.

    Cheers!
     
    #9 JackHorzempa, Jan 28, 2015
  10. sjverla

    sjverla Initiate (0) Dec 1, 2008 Massachusetts

    Probably closer to 3...
     
    #10 sjverla, Jan 28, 2015
  11. ronobvious2

    ronobvious2 Initiate (0) Aug 24, 2010 Tennessee

    If we all don't die of cirrhosis first. :stuck_out_tongue:
     
    #11 ronobvious2, Jan 28, 2015
    sjverla, shredder83 and Liberatiscioli like this.
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