Made the belgian witbier all grain kit this past sunday. it smells awful fermenting in my chest freezer at 65F after 3 days. i haven’t had a beer smell like this but this is the first I have made using belgian yeast and these grains.
Its almost a rotten smell but not quite like rotten eggs… very odd.
Does this sound infected or bad or is this normal for this yeast/style? I used the Wyest Belgian Witbier Yeast 3944.
It’s normal for that yeast. I use that for my Wit’s as well.
I will be brewing one in a month and will ferment at 65 F ( Will’s Swill ) as well. Usually, I brew the EXACT SAME beer only when it’s hot in July/ August. Free rise fermentation at 75 F ( Summer Swill ). 10 or so degrees makes a big difference.
TOTALLY different beer with the higher temps. Give it a try and see which beer you like better.
Generally my beers will gas out, but for wits and weizens I usually use a little nutrient blend since theres a lot of wheat and I don’t think it has quite the nitrogen that barley malt does.
Thanks sethhobrin and the rest of the thread responders for this info. I was about to panic! This is the 6th beer my buddy and I have brewed and we’ve NEVER smelled anything like this before. My music room (stays at 66°) absolutely stinks right now. This is Day-3 and I used the Fermentis Safbrew T-58 (optimum temp of 59°-75°). I’m really glad this is actually a normal reaction. I’m sure it’s gonna taste MUCH BETTER than it smells right now. I’m just dreading the day I transfer to the secondary and have to clean that fermenting carboy out. DOUBLE YUCK!!!