Subject: re: John's Monster, brewing w/sugar
Date: 1992-03-30 14:55:58 GMT
In digest 851 Frank Willis suggests a correlation between the outgassing of foul odors during
fermentation and the use of sugar.
I am presently brewing a batch which contains 70% pale malt, 20% dark brown sugar, 10%
British crystal, Wyeast 1098, Centennial for the boil and finish. With the exception of the
brown sugar this is a routine recipe fo me. I've too have heard the caveats regarding the use
of sugar but I'm experimenting and I know that it's widely used in English breweries. During
the early ferment it smelled strongly of rotten eggs, which I figure is hydrogen sulfide. I've
read too many digest to stress and worry, but I must admit the thought of an infection did
cross my mind. After seven days in fermentation the beer looks and smells fine. There is a
slight residual sulfide smell, but it's definitely tapered off.
So I'm left with the strong impression that this sulfur phenomenon is associated with the
brown sugar, since it's the only thing I changed. Comments?
ps: Hats off to Karl and Mark for the fine job they've done on the Cats Meow II
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