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-   -   Sulphur from slanted yeast (http://www.homebrewtalk.com/f163/sulphur-slanted-yeast-375436/)

bob3000 12-20-2012 03:37 PM

Sulphur from slanted yeast
Hi I have been buying yeast slants from brewlabs, a british company. Each one i have used has left the same sulphurous flavour in the beer. I bottled one and it got worse and worse so I thought my sanitation wasn't up to speed. So for the next one i used a pressure cooker to sterilise all wort and containers for stepping up and used yeast nutrient. I have used a 10ml , 100ml, 1 litre, starter step up.

I have one in the keg and it is good but the taste is still in the background. The one in the fermenter is really sulphery. All the different yeasts are different strains so it isn't a yeast specific thing.

Any one know what is going on?

bob3000 12-22-2012 09:36 AM


Jukas 12-22-2012 04:18 PM

What type of yeasts, ale or lager? What's your process when using these slants? What gravity beers were you brewing, and what was fermentation like, including temperature. If you were brewing with lager yeasts what was your pitch rate, temps and how long did you lager?

Sulphur can be a byproduct of stressed yeast. I personally would be inclined to plate out and reslant any slants I received from a third party.

bob3000 12-22-2012 06:53 PM

They where all english ale yeast fermented at 18c to make OG 1.050ish beers. Process is as mentioned. Growing up from 10ml to 100ml to 1.5l starter(no stir plate). Also I don't have much equipment to use slants so instead of using a loop to transfer yeast into wort i just sloshed some wort around the slant.

bob3000 12-23-2012 01:42 PM

No one?

Jukas 12-23-2012 10:23 PM

Your temp looks fine, but I think you severely under pitched. Assuming a 5gal batch of 1.050 your target is 179 billion cells. I can't imagine your slant having more than 2B cells and you only did intermittent shaking your starters would look like this.

10ml 2.72 Billion cells 0.7 Growth Rate
100ml 9.39 Billion Cells 2.45 Growth Rate
1.5L 63.81 Billion Cells 5.79 Growth Rate.

Again, this is all fuzzy math based on estimates. I personally wouldn't jump more than 10x volume in any one step. Without a stirplate I think you're going to have to do many more step starters and larger starters, unfortunately each transfer increases the chance of contamination.

I personally plan to go Slant -> 24ml -> 200ml -> 800ml -> 1L - 2L with the last three steps all on a stir plate. The final step depending on size should get me between 275-370Billion cells. Without a way to do cell counts it's impossible to get exact numbers.

bob3000 12-24-2012 06:16 PM

Ok Thanks Jukas. Another piece of kit needed eh? I guess i'll just stick to liquid and dry yeast for a bit.

Any fixes for my beer now? I did add some sugar with the hope of driving off some of the sulpher. Maybe just stressed the yeasts more.

racin_ny 12-27-2012 12:54 AM

Some of the english ale yeasts do produce a sulphur smell during normal fermentation. The fix seems to be to allow it to stay in the fermenter a few weeks longer after fermentation is complete and it ages out.

racin_ny 12-27-2012 01:03 AM

This isn't the same yeast but it does mention the sulphur during fermentation. http://www.whitelabs.com/beer/newstrains.html

bob3000 12-27-2012 01:13 PM

my 2nd beer has got better with time. i went ahead and put some sugar in the latest and this does seem to have helped, but it is quite dry and a little sharp. hopefully with another week in fermenter it will be ok.

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