I've had a wit in primary for a month now and it still has a sulfur smell and taste. I was planning on bottling tonight. Will the sulpher condition out while in the bottle, or should I secondary. If that is the case I need another secondary because mine is now full of 2 week old apfelwein! Yum!
will this work?
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What temp have you had it fermenting and resting at?
Saw this on the White Labs site:
"Be patient ... "
By: whargoul
Date: March 12, 2009
Beers brewed: Wit Bier
Comments: Be patient with this strain. As other reviewers have stated stirring will help move it along in the fermenter, but it still needs to age. 3 weeks after bottling the beer still had strong sulfur smell (although it was delicious). It took another month of aging before the sulfur subsided, and the beer had much more character as well.
A lot of folks said they roused this yeast quite a bit also, you might try that to help drive off some of the sulfur.
You want to rouse all the yeast back into suspension...gently, no aeration.
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