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Old 02-01-2011, 08:08 PM   #1
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Default How to get rid of sulfur smell

I'm making a hefeweizen with Wyeast 3068 yeast and a day after I pitched the yeast, the airlock began emitting a horrible sulfur smell. The smell lasted a day and then dissipated.

I opened up the fermenter to test the gravity yesterday, 9 days since pitching and the smell was still there. I tasted some of the wort and the sulfur was very noticeable. It's more of a smell than a taste, though, I guess. The gravity is at the FG and hasn't moved since I last check 3 days ago.

I've heard that the sulfur smell should go away with time but I'm wondering if I should let it age in the primary or rack it to the secondary and let it sit there for a few weeks. What is the best way to get rid of the sulfur?

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Old 02-01-2011, 08:22 PM   #2
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If you leave it alone and the smell/taste will go away. Racking to a secondary is not really necessary, but wouldn't hurt the beer. I'd let it sit where it is for another week and you should be fine.

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Old 02-01-2011, 08:27 PM   #3
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Old 02-01-2011, 08:27 PM   #4
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time is key. like he said bier said, let it sit another week or two and check then.

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Old 02-01-2011, 08:36 PM   #5
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Let it sit in the fermenter. If you put it in a bottle or keg the sulfur will be trapped in the bottle. If you leave it in the keg it may escape the liquid with co2 produced from the ferment. I'd suggest you increase the temp to the low to mid 70's to help release any co2 trapped in the liquid and help drive off the sulfur along with it.

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Old 02-01-2011, 08:54 PM   #6
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ok, I'm going to let it sit in the fermenter, but is it better to let it sit in the primary or the secondary? If the sulfur is in the trub, it could be bad to stay in the primary. But if the yeast are the ones cleaning it up, there will be more in the primary so it should stay there. Does it matter either way?

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Old 02-02-2011, 01:21 AM   #7
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I doubt it matters. I brewed a dunkelweizen on January 8th and used 3068 for the first time. I noted strong sulfur on the 19th and it was markedly reduced by the 24th. It's been on the trub the whole time and I'll keg it by this weekend.

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Old 02-02-2011, 11:18 PM   #8
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The yeast cake reprocessing the beer and refining the product is what will remove the sulfer smell. Remove the yeast cake and you slow down the activity, although there are certainly yeast in suspension in the beer as well. Just leave it alone.

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Old 02-03-2011, 06:12 AM   #9
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I use that yeast for my Bavarian weissbier. You will notice the sulfur odor diminish daily. I'm guessing you fermented cool, low-mid 60's. It will turn out nice this at those temps, more clove, less banana.

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Old 02-03-2011, 07:10 AM   #10
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Just wait. Patience is the key.

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