Bad Smelling Fermentation?

[Redbird Fan]

Have you ever had a really foul smelling fermentation (begining with the first signs of activity) and it turn out OK?

I'm experiencing this with my Hefe-weizen -

[Tom C]

What is the smell like? What kind of yeast did you use? Usually off odors are not a good sign, but I have seen some brews come back to life. I would let it go through the initial fermentation and prior to racking over to the secondary do a smell and taste test. If the odors and taste are rancid, do not even rack over to your secondary. Just call it a loss and clean/sanitize your carboy well.

Tom C

[Redbird Fan]

I'm using Wyeasts: American Wheat #1010.

since the "bad smelling fermentation" began with the first signs of fermentation (around 12 - 14 hours) I do not feel the "off smell" is bacteria related - I think I would have needed to pitch 500 ml of bacteria instead of yeast for the bacteria to have had impact like that.

I'm wondering if it is the result of this particular Hefe Weizen?

[Fast_Eddy]

What does it smell like? Sulfury - like rotten eggs?

[Redbird Fan]

Yep, that's what it smells like - exactly -

what are your thoughts on this?

[Fast_Eddy]

That's a normal ferm by product with some yeasts...usually more prevalent in a lager yeast but still nothing to worry about. Actually as the smell dies down you can notice how that smell actually is (very slightly and intermingled) present in the nose of some lagers.

[Redbird Fan]

Ah thanks! I had not experienced that smell from a fermentation before - It made me a little nervous!

[Fast_Eddy]

Has the stink died down?