Originally Posted by TipsyDragon
i cant really answer your questions but i can offer some advice and a guess. i am guessing that when you brewed your beer you boiled with a lid on the pot. right? if so don't do that. during the brewing process sulfur compounds are made in a predictable progression and are carried away by the water vapor. if the vapor has nowhere to go it will of course fall back into the beer along with the sulfur passably giving you the sulfur smells you are getting now.
Thanks Tipsy, but you guessed wrong.
I would never boil with the lid on. The sulphur smell didn't appear until fermentation started to wrap itself up, actually. This was the second time I've used the WLP300 yeast, and I ran it at 62 degrees this time to minimize the banana (and because Jamil Z. recommends that, so I thought I'd try it).....I think maybe the low temps helped create the hydrogen-sulphide in this brew.
At any rate, I know that leaving your brew in the fermentor will allow the sulphur action to clear out, but I am/was a little worried about closing it off in the bottles, like maybe it wouldn't be able to vent out and would just stay in there.....it sounds like that's not the case, though.