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!
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!