"Fermentation is when yeast converts the sugars in the mix into alcohol, and is also where the beer gets its carbonation. As a byproduct, additional gas is released (which is why your homebrew equipment features an airlock). The smells that emerge with this gas will vary depending on the type of beer you're making, the yeast you use, and the brewing temperature."
"A rotten egg smell does not mean that anything is wrong. All yeasts release sulfur gases during fermentation, but particularly when brewing lager. It's just unfortunate that humans have a particular sensitivity to sulfur compounds, with our noses able to detect as little as a few parts per trillion."
"Avoiding unpleasant smells during brewing is not really possible, but there are some things you can do to help mitigate them. The first and perhaps least satisfying answer is to give it more time. As the yeast completes the fermentation process, the release of sulfur compounds will slow."
Home brewing involves fermentation, where yeast converts sugars into alcohol and carbonation while releasing gases through an airlock. The resulting odors vary based on beer type, yeast strain, and brewing temperature, ranging from pleasant aromas like apple and banana to unpleasant smells like solvent or rotten eggs. Sulfur compounds are released by all yeasts, particularly during lager brewing, and humans are extremely sensitive to these gases. While completely avoiding unpleasant smells is impossible, brewers can mitigate them by allowing adequate fermentation time, selecting yeast strains that produce fewer sulfur compounds, and controlling brewing temperature.
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