Beer Forum

I've been fermenting my second attempt at a lager (German Schwarzbier from "BCS" at 50F). When I open the refrigerator door, I am met with a fairly heavy sulfuric odor. Is this good or bad? I don't recall my Vienna (the first lager) smelling like that during fermentation.

Thanks

It's good and very much expected.

Lager yeasts throw off a LOT more sulphur during primary. The more that comes out now, the less there will be in your finished beer. A vienna that DOESN'T throw sulphur during primary is much more surprising, IMO.
RDWHAHB-

HTH

yeah, my wife always gives me dirty looks when I open the ferm fridge while doing a lager. I take the blame, keeps her second guessing herself!

Made an Oktoberfest a little while ago and used WYeast's Oktoberfest Blend. Even while I was stepping up the starter, I was astonished by the heavy sulfur that was coming off that sucker. Finished beer turned out fabulous though.

As a side note, I seem to recall both JZ and Plise warning us homebrewers about the sulfur that comes off some of the German lager strains. I think one of the reasons JZ likes the White Labs Bock Lager strain is because of less sulfur, and more complete attenuation.