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Old 11-13-2009, 01:01 PM   #11
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From a little quick Google searching, it seems that stressed yeast can produce sulfur odor and flavors. Since you direct pitched the vial, that could very well have stressed the yeast. Since that yeast already produces some sulfur notes, it's possible the direct pitching worsened the problem.

For a WLP vial it's generally accepted that you need to make a starter to get the yeast happy and ready to pitch.

-Joe

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Old 11-13-2009, 01:37 PM   #12
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Well since it's already bottled heres hoping it mellows.

I have a batch of bitter that tasted absolutely terrible when i cracked the first bottle, but 5 months later is quite nice.

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Old 11-13-2009, 01:47 PM   #13
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Time does heal many wounds Good luck!

-Joe

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Old 03-02-2010, 11:06 PM   #14
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Just a quick update. This brew is tasting pretty yummy at this point.

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Old 03-04-2010, 08:37 PM   #15
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I have a sulpher small/flavor in my appelwein that mellows over time.

I had a bottle that was over a year old, and the sulpher smell oder had gone from powerful to completely gone.

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