Smell from FV.

[flamingo]

I have an awful smell emanating from the FV for the first few days of the ferment.

It is best described as being likened to half a dozen dockers who have consumed several pints of Guinness followed by a chicken vindaloo all being crammed into a 'phone box and simultaneously breaking wind.

I have always used Geordie bitter and their yeast on the tin. Never had a problem with FV smell then, but the beer developed a tangy taste and to overcome this taste a friend advised me to use Nottingham yeast (gervin) instead of Geordie's yeast, half a Campden tablet in the mix, and beer enhancer instead of sugar. When I did this the brew improved tremendously, the tangy taste went, and as a drink it is now in my opinion first class.

This smell then must be caused by either the yeast the Campden tablet or the enhancer (unlikely).

Any advice appreciated.

[Ditch]

What it could be is a potentially better fermentation, due to a top box yeast.

What ever. You intend to drink this stuff, yes? Not snort it up your nose. So, relax. Step away from the FV. Let nature take its course

There's no telling what goes on in that big bucket of chemical reactions. I'm quite sure that we're better off not knowing. It's a bit like a pork pie with a swipe of mustard. Enjoy the finished product. Don't go prying into the production process. It'll make you sick!

[far9410]

Camden in fermentation vessel produces hydrogen sulphide (rotten eggs), perfectly natural, as ditch says let nature take its course

[flamingo]

Thanks for your replies.

I thought that maybe there was something out there that could be added to the FV to neutralize the smell.

Perhaps clothes pegs could be the answer.