Muntons Nut brown Ale

[Steiney66]

Hi all...

Yesterday morn I bottled my diablo & thought whilst 'in the zone' brew up my Muntons brown ale before I went to work. Now being a lazy bugger I made up the brew in my other FV & just carefully poured it into the trub of the diablo. My reasons for this are (Im a lazy bugger), it worked well in the same scenario with an abbey trub/ youngs definitive bitter kit a month or 2 back, & id read that the muntons yeast was a bit temperamental. I know things can get a bit lively doing it this way & it did nearly blow a la Ditchs stout style last night.

Anyway its calmed down now- but from an initial reading of 1044 its down to 1009 less than 36 hrs later. Is it normal to go that quick?

The other prob is it did have a slightly sulphurous smell when I opened the lid. it seems ok now but is there a possibility of infection using the older fermented yeasty gunk?

Any experiences/advice appreciated

[EoinMag]

Few possibilities here:

http://www.homebrewzone.com/sulfur.htm

[6470zzy]

If you rack onto a yeast cake like you have done, you will indeed get a very vigorous fermentation and the yeasties can definitely chew through the wort in record time such as you have experienced. No worries, have a homebrew.

Cheers

[Steiney66]

Thanks for the replies chaps..

I did get a similar type smell the first time I racked on the trub, & the link from EoinMag would prob explain the initial aroma as it was rather a lively (cannabilistic) ferment.

Think Im going to bottle tomorrow at the latest as I dont trust the nasties left to their own devices.

Ozzy - funnily enough I think it was on an American site that I read about doing it this way..although it did mention a higher risk of infection if I remember right.

Doing a Coopers stout this weekend (on a previous thread Ditch set me right about messing with the legend in this way - so the FVs having a good shower & wash beforehand! )

Cheers again

Steiney