1056 and sulfur?

etrain666 · Feb 20, 2013

I have a Mosaic pale 1.5 weeks into fermentation. FG has been hit, but it has the most rancid sulfur smell. Kinda like raw sewage. I have had that once before with Nottingham and it went away over time. What worries me is that the beer has a sulfury taste as well.

Anyone else have 1056 do this to them?

AnthonyCB · Feb 21, 2013

Sulfur is a pretty common sign of cold stress for yeast. The flavor usually disappears after a bit (even after it's in the bottle). You may end up losing some of your hop aroma while you wait for the sulfur to clear. What was your fermentation temp? 60 or so?

etrain666 · Feb 21, 2013

I held it at 65 for 4 days and then let warmed it to 68 to finish. It's sitting at room temp now, maybe I should warm it back up?

GinSlinger · Feb 21, 2013

Beer is matured in the stationary phase of growth, also known as the conditioning phase. Yeast reabsorb diacytyl that was produced during fermentation, and hydrogen sulphide escapes from the top of the fermentor as a gas.

http://www.whitelabs.com/beer/Yeast_Life_Cycle.pdf

jwalker1140 · Mar 19, 2013

I just noticed this thread. How did your beer turn out?

I'm currently dealing with a serious sulfur smell from 1056 in my amber ale. Here's the thread I started earlier today: https://www.homebrewtalk.com/f163/1056-strong-sulfur-smell-398921/

1056 and sulfur?

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1056 and sulfur?

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