snailsongs
Well-Known Member
Yesterday I bottled up a beer that still had a just little bit of a sulphur odor (used the 3068 weizen yeast). I did so under the presumption that whatever sulphur was left would just condition right out of the beer while they carb up at warm temps.....but this morning I got to thinking.....
Did I trap the sulphur gases inside the bottles? Does it have to be vented away or will the yeasts chew it up over time? Is there anything I can do in case the former is true?
Oh, and I should mention that the beer is otherwise completely mouthwatering and delicious.
Did I trap the sulphur gases inside the bottles? Does it have to be vented away or will the yeasts chew it up over time? Is there anything I can do in case the former is true?
Oh, and I should mention that the beer is otherwise completely mouthwatering and delicious.