belibutn

Recipes 

Hey all.

I have a batch of wheat ale going in the primary right now, and the first night of bubbling i thought I had spoiled it. It was producing this horrible sulfur smell. I couldnt figure out what I had done, then I remember that the White Labs German Kolsch yeast I used for it says this:

"The slight sulfur produced during fermentation will disappear with age." I was expecting slight sulfur. My wife and I have started referring to the smell as beer farts.

Anyway, will this smell and possible taste dissipate over time in the fermenter or will it go away while bottled? I am trying to figure out if I need to wait longer to bottle it, or how long I should wait once it is bottled,

Any help would be great!

newbeerpig

Recipes 

Should go away with time, how long has it been in the fermentor?

__________________
Primary 1:Waiting for Irish Red Ale
Primary 2: Waiting for DBA Clone
Kegged:Blackberry Wheat (3)
Planning: Firestone DBA (2), Irish Red Ale
Favorites: Black Dog Blackberry Wheat Ale(3),Hush Puppy Cream Ale, Firestone DBA Clone, Coffee and Cream Stout

belibutn

Recipes 

it's only been in the fermenter a few days. Started the batch on Wednesday night. So it will go away while still in the fermenter?