Sulfur smell
- Thread starter genes
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
It'll go away. Leave it on the yeast. I think sulfur always goes away.
What yeast did you use?
What yeast did you use?
White Labs California 5. I'm a little nervous about infection because the yeast came from a batch of Pale I made a few weeks ago. A little concerned that I may have picked up a bug when transferring the yeast from the pale fermenter to a mason jar.
Krazykripple
Well-Known Member
- Joined
- Mar 23, 2012
- Messages
- 165
- Reaction score
- 5
i've had a couple of batches that smelled pretty bad. the smell went away after a few weeks and i was left with great beer
MotorcycleMatt
Well-Known Member
My pale with the cali V was a little sulfury smelling, dont worry about it
ChrisCorley
Well-Known Member
its the yeast. cali v is my house yeast i use it almost exclusively and yes every batch smells awful through fermentation. but none of the beer ever taste like it though. great yeast.
IF after a few weeks the smell/taste is lingering you can always force carb the beer and then degass/scrub it by slowly letting the co2 come down to a few psi. I have had to do this for a wine and 1 beer (not the same yeast you used) and had EXCELLENT results.
jtakacs
Well-Known Member
sulfur is very volatile and rarely lasts. my Berliners don't seem to understand tho.
smelling/tasting sulfur during fermentation wouldn't bother me a bit. rdwhahb.
smelling/tasting sulfur during fermentation wouldn't bother me a bit. rdwhahb.
Not to worry you but I have a wit that produced sulphur day 3 of fermentation. Kept in primary for 6 weeks. Been in bottles for 2 Weeks now. Still can't drink it because of the sulphur. Gonna try to age in bottles for at least 2 months but will dump if improvement is not made. BTW, used WLP400.
Similar threads
