Hmmm its not over yet

[crookedeyeboy]

Just check my first AG a TT Landlord. I finind it last night and am going to leave it till tomorrow to bottle it (waiting for a tree and rinser to turn up!)

I smelt it this morning and it has that very stron yeast/sulphur smell. now I had this on my very first kit brew and I chucked it away only to find the retained sample I had turned out lovely and the smell disappeared...

Am I to assume the same with this brew? Or do I hang on in there and wait.....?

The good thing is that I have brought a small sample to work and done a yeast check on it and its fine, no bacteria present and lots of healthy looking yeast cells. I think this smell is purely from too many yeast cells. I always thought 11g sachets were too much for small brews, if you work it out to commercial brewing scale its acutally about 7g thats needed, although I do appreciate that a little more is thrown in for good luck during home brewing so its not the same.

Any suggestions?

[booldawg]

How many days has it been fermenting for and what yeast did you use?

I'm sure it'll be fine, theres often weird smells going on during fermentation. The yeast will clear up impurites if you give it a chance. It needs over 10 days before bottling/kegging or secondary. I usually bottle between 12-14 days regardless of whether it finished days before (which is usually the case)

[boingy]

Always, always, always give smelly beer a chance!

Yeast is a funny old thing. Some brews smell fresh all the way through, others smell of cabbages, old socks, sulphur etc.
Let the finings do their job, bottle it when it is star bright, mature it for a few weeks and you are highly likely to end up with a good beer with no trace of the smell you currently have.

I'd also suggest that you stick with the 11g of yeast per batch. Homebrewers have lots more variables than commercial brewers so a bit of extra yeast is always helpful (unless you start throwing bucket loads in there...).

[crookedeyeboy]

Lovely. That is exactly what I wanted to hear

Will leave it ti clear and then bottle it...going to do a yeast count in a mo to see how many are going to roughly go into the bottle
Thanks Guys

[chris_reboot]

I thought your sig was tongue in cheek, but you really do test beer for a living!
Get back to work! (if that's indeed work!!)

[crookedeyeboy]

Hahah well spotted, just desinged my own beer labels thanks to works copy of Publisher

Oh and many thanks to works printer as well!

[flything]

Lovely. That is exactly what I wanted to hear

Will leave it ti clear and then bottle it...going to do a yeast count in a mo to see how many are going to roughly go into the bottle
Thanks Guys

You want about 100,000 yeast cells per ml of beer for bottle conditioning,

I think you should do an experiment, taking a sample a day, see how long it takes for the number of cells to fall below that point