Crap.....I need advice!

[Big Chooch]

Ok, I just tried a partial mash recipe for a low wheat % ale. I used White labs Hefe. This is also my first batch in my new freezer ferm cellar. Now, this morning it blew the airlock so I used some hose, carboy cap, 1/2 gallon glass jug, and water/ idophore to make a blow off tube. About six hours later I opened the freezer door and this HUGE sulfur smell bellowed out. Maybe this is normal and I never smelled it before because I kept my fermenter in a larger room during ferment. I read in a few books that a sulfur smell is a result of autolysis. Is the blown off kruesen in the jug causing the odor because there aren't nutrients (sugars) in the blow off jug. I'm freakin out here. Someone please help!

Chooch

[Homegrown Hops]

Chooch, It is most likely just regular blow off smell that has accumulated. You probably are right about not smelling it in such concentration previously. Relax, and have a beer man. What is your temp in the fridge? I doubt that you will have any autolysis this early in the ferment so dont worry.

Cheers,
HH

ps. I will be up if you have more concerns

[Big Chooch]

So I take it the smell is normal? Thats a relief. This brew kicked my ass, hate to see it turn out badly! I'm fermenting at 65deg's, although in retrospect, I wish I set it to about 68.

Thanx dude!

Chooch

[Homegrown Hops]

Depending upon which Hefe yeast from WL you have I would suggest raising the temp slightly, looks like wlp320 is best between 65-69°F the other are a slightly higher temp on the low range 68°F.

Cheers,
HH

[Big Chooch]

Will raising the temp change hurt at this point?

Chooch

[Gucci Pilot]

Chooch, stay the course my brutha. The sulfur smell is normal especially when you have a enclosed area like a freezer. Same thing happens to me. As far as fermenting temp, it's all a matter of preference. Myself? I like to ferment lower for a hefe which give me more of a clove aroma than banana. Also, how are you measuring the temp in your fermenting area? Is it ambient temp? If so, your beer may be 5 to 7 degrees warmer due to the fermentation reaction. That's why I use those stick on thermometers. They're not super accurate but they're close.

Just a thought.


Darin

[George]

You're probably getting a lot of yeast smell from the blowoff, too. Don't worry about it. You certainly aren't getting autolysis at this early point. Oh, and you can change the temp at any time during the ferment that you want. Within a few degrees, anyway.

[Lufah]

At this point I think your screwed. You should go ahead and finish the brew bottle as normal and then ship to me for disposal.

Flufah