Originally Posted by BeeGee
No answers to your questions, but keep us informed! I was just eyeing this yeast online, but I'm thinking about trying it in six months or so. The blurb I read online said the sulfur smells would go away with age and leave a nice crisp lager taste.
OK, I just racked this to secondary (and wrote a detailed post about the recipe here
in response to a question in another thread), and I think it's going to turn out great.
As I mentioned in that other post, my goal was a Czech-pils-flavored beer using an ale process, and I think I came damn close for a first attempt. Using only Saaz hops and good European pils & Vienna grains probably helped. The sulphur smell did subside after about 5 days, and I think the final product is going to be delicious. I'll let you know when I bottle.
Oh yeah, as to temperature: I started the ferment at 70F and left the bucket in a cool room with the window cracked so (hopefully) it stayed around 65F the whole time and didn't get outside the 62-68F range at any point. I also warmed it up for a diacetyl rest for about 36 hours before racking, but I honestly can't say I know what diacetyl tastes like so I don't know if that helped at all