How to get rid of sulfur smell - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > How to get rid of sulfur smell

Reply
 
Thread Tools
Old 02-01-2011, 09:08 PM   #1
gio
Recipes 
 
Jan 2011
Cambridge, MA
Posts: 207
Liked 2 Times on 2 Posts



I'm making a hefeweizen with Wyeast 3068 yeast and a day after I pitched the yeast, the airlock began emitting a horrible sulfur smell. The smell lasted a day and then dissipated.

I opened up the fermenter to test the gravity yesterday, 9 days since pitching and the smell was still there. I tasted some of the wort and the sulfur was very noticeable. It's more of a smell than a taste, though, I guess. The gravity is at the FG and hasn't moved since I last check 3 days ago.

I've heard that the sulfur smell should go away with time but I'm wondering if I should let it age in the primary or rack it to the secondary and let it sit there for a few weeks. What is the best way to get rid of the sulfur?
__________________
Primary 1: Oskar Blues Gordon Clone
Secondary 2: Pannepot Old Fishermans Ale Clone
Secondary 3: Pre-prohibition American Lager
Bottle Conditioning: Weihenstephaner Hefeweissbier
Bottle Conditioning: Cherry Wheat
Bottle Conditioning: Rochefort 10 Clone
Drinking: Westvleteren 12 Clone

 
Reply With Quote
Old 02-01-2011, 09:22 PM   #2
bierhaus15
Recipes 
 
Aug 2008
, New York
Posts: 1,565
Liked 131 Times on 81 Posts


If you leave it alone and the smell/taste will go away. Racking to a secondary is not really necessary, but wouldn't hurt the beer. I'd let it sit where it is for another week and you should be fine.

 
Reply With Quote
Old 02-01-2011, 09:27 PM   #3
MikeRoBrew1
Recipes 
 
Sep 2010
Minneapolis
Posts: 394
Liked 1 Times on 1 Posts


do nothing. come back after 1 month has passed.
__________________
My brew blog:
http://www.mikerobrew.blogspot.com
Follow me on Twitter @WakeMikey

 
Reply With Quote
Old 02-01-2011, 09:27 PM   #4
breez7
Recipes 
 
Mar 2010
NE OH
Posts: 312
Liked 1 Times on 1 Posts


time is key. like he said bier said, let it sit another week or two and check then.
__________________
www.brewersnotepad.blogspot.com

 
Reply With Quote
Old 02-01-2011, 09:36 PM   #5
maida7
Recipes 
 
Nov 2009
Asheville, NC
Posts: 2,827
Liked 48 Times on 41 Posts


Let it sit in the fermenter. If you put it in a bottle or keg the sulfur will be trapped in the bottle. If you leave it in the keg it may escape the liquid with co2 produced from the ferment. I'd suggest you increase the temp to the low to mid 70's to help release any co2 trapped in the liquid and help drive off the sulfur along with it.

 
Reply With Quote
Old 02-01-2011, 09:54 PM   #6
gio
Recipes 
 
Jan 2011
Cambridge, MA
Posts: 207
Liked 2 Times on 2 Posts


ok, I'm going to let it sit in the fermenter, but is it better to let it sit in the primary or the secondary? If the sulfur is in the trub, it could be bad to stay in the primary. But if the yeast are the ones cleaning it up, there will be more in the primary so it should stay there. Does it matter either way?
__________________
Primary 1: Oskar Blues Gordon Clone
Secondary 2: Pannepot Old Fishermans Ale Clone
Secondary 3: Pre-prohibition American Lager
Bottle Conditioning: Weihenstephaner Hefeweissbier
Bottle Conditioning: Cherry Wheat
Bottle Conditioning: Rochefort 10 Clone
Drinking: Westvleteren 12 Clone

 
Reply With Quote
Old 02-02-2011, 02:21 AM   #7
yogensha
HBT_LIFETIMESUPPORTER.png
 
yogensha's Avatar
Recipes 
 
May 2009
New Mexico
Posts: 198
Liked 2 Times on 2 Posts


I doubt it matters. I brewed a dunkelweizen on January 8th and used 3068 for the first time. I noted strong sulfur on the 19th and it was markedly reduced by the 24th. It's been on the trub the whole time and I'll keg it by this weekend.

 
Reply With Quote
Old 02-03-2011, 12:18 AM   #8
MikeRoBrew1
Recipes 
 
Sep 2010
Minneapolis
Posts: 394
Liked 1 Times on 1 Posts


The yeast cake reprocessing the beer and refining the product is what will remove the sulfer smell. Remove the yeast cake and you slow down the activity, although there are certainly yeast in suspension in the beer as well. Just leave it alone.
__________________
My brew blog:
http://www.mikerobrew.blogspot.com
Follow me on Twitter @WakeMikey

 
Reply With Quote
Old 02-03-2011, 07:12 AM   #9
ahansler
Recipes 
 
Nov 2008
Vista, CA
Posts: 66
Liked 2 Times on 1 Posts


I use that yeast for my Bavarian weissbier. You will notice the sulfur odor diminish daily. I'm guessing you fermented cool, low-mid 60's. It will turn out nice this at those temps, more clove, less banana.

 
Reply With Quote
Old 02-03-2011, 08:10 AM   #10
MeatyPortion
Internet Bartender
HBT_LIFETIMESUPPORTER.png
 
MeatyPortion's Avatar
Recipes 
 
May 2009
Madison, WI
Posts: 6,396
Liked 404 Times on 319 Posts


Just wait. Patience is the key.
__________________
On Deck
Ed Wort's Apfelwein
Primary
murr
Kegged
I have kegs?

Ph'nglui mglw'nafh Cthulhu R'lyeh wgah'nagl fhtagn

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wyeast 3068 hefeweizen and sulfur smell gio Fermentation & Yeast 14 05-16-2014 01:44 PM
OOOO that Smell can't you Smell that Smell BoundForBeer Fermentation & Yeast 5 01-13-2011 04:40 PM
sulfur ferment smell & raisin tasting beer? bc_brewer Fermentation & Yeast 3 12-06-2010 12:38 PM
Sulfur smell from stored yeast Gibbnal Fermentation & Yeast 5 07-30-2010 04:25 AM
Sulfur smell and fruit lyacovett Fermentation & Yeast 2 06-21-2010 03:29 PM


Forum Jump