I've read plenty about sulphur tones in lagers during primary fermentation or during the secondary but I've got an intolerable sulphur smell and flavor now that I've bottle conditioned. The beer had the below temperature schedule.
3 days @ 70 deg F - until CO2 production was apparent
24 days @ 50 deg F
5 day @ 65 deg F - forgetfully long diecetyl rest
30 days @ 36 deg F - after racking
2 day warm up to 70 for bottling
75 days @ 70 deg F - in bottles in my cabinet
The sulphur flavor is so strong this 4.75 gallons of bottled beer is destine for the drain if I can't get some advice on how I might save it. I used a smack pack of America Lager Wyeast 2035 and bottle conditioned with corn sugar.
Any confident theories?
3 days @ 70 deg F - until CO2 production was apparent
24 days @ 50 deg F
5 day @ 65 deg F - forgetfully long diecetyl rest
30 days @ 36 deg F - after racking
2 day warm up to 70 for bottling
75 days @ 70 deg F - in bottles in my cabinet
The sulphur flavor is so strong this 4.75 gallons of bottled beer is destine for the drain if I can't get some advice on how I might save it. I used a smack pack of America Lager Wyeast 2035 and bottle conditioned with corn sugar.
Any confident theories?