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There's a few smells you should worry about, because you're smelling the liquid. For instance, a vinegary smell (suggests acetobacter infection). There are other smells that you should not worry about, because you're smelling the gas leaving the liquid. For instance, sulphur. Most smells during fermentation are in this category, actually. Remember, you ...


I agree with Denny that it's way too soon to worry about your beer. Also, when it's all said and done, it will be VERY obvious if your beer went bad - not just a smell, taste too. I would also recommend that next time you either brew a bigger batch or ferment in a smaller vessel. When you expose your beer to more air, you're less likely to build the CO2 ...


Sounds like what you're smelling is some sort of sulfur compound. That's pretty common with that particular strain of yeast. It will eventually age out. How long ago did you brew the beer? What temp did it ferment at?

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