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Old 05-08-2011, 02:48 PM   #1
elproducto
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Brewed a basic Hefe with 3068, fermented for 2 weeks, and it's been in the keg for 2 weeks.

Tastes quite nice, but has an "off" odor. Kind of sulphury.
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Old 05-08-2011, 03:37 PM   #2
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That yeast produces a lot of sulfur. You might have some luck purging the keg a couple times a day. Sulfur is quite volatile and should blow off.

 
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Old 05-08-2011, 03:57 PM   #3
Matuz
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I have that same problem in hefe bottles using the same yeast. I believe this happened last year in the same brew. I kegged and bottled 5 gal then and now. I noticed the sulphur taste was MUCH less prevalent in the keg than the bottles, but in the bottles it seemed to disappear over time.
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Old 05-08-2011, 04:06 PM   #4
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With 3068 I have found if I make a big starter I get substantially less sulphur smell. I also find that letting it sit in primary for 3 weeks reduces the sulphur smell on the rare occasion it crops up since making a proper size starter.
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Old 05-09-2011, 12:42 AM   #5
elproducto
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I guess, I was just under the impression that you could drink it real young. I'm going to try burping the keg a bunch, and see if that helps. It doesn't bother me, and it tastes great. Wonder if I dry hop with something?

I did a decent sized starter, and fermented at 62 as per Jamil. I raised it at the end to try and work out some of that Sulphur. It's certainly better than when I initally kegged it.. but SWMBO hated the aroma.
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Old 05-09-2011, 08:01 PM   #6
stat
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I know this is about 3068 but with 2565 (kolsch) it had to sit in primary for 4 weeks and it still sort of smelled like sulphur at bottling. After they spent 2 weeks in the bottles all the sulphur had gone. I do plan on using 3068 this weekend so good to know I'll have to treat this one the same way.

 
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Old 05-09-2011, 08:08 PM   #7
jlpred55
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Purge the keg a few times a day and that should rid it.
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Old 05-09-2011, 08:10 PM   #8
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Quote:
Originally Posted by stat
I know this is about 3068 but with 2565 (kolsch) it had to sit in primary for 4 weeks and it still sort of smelled like sulphur at bottling. After they spent 2 weeks in the bottles all the sulphur had gone. I do plan on using 3068 this weekend so good to know I'll have to treat this one the same way.
I had a plastic off taste from kolsch yeast that disappeared after a 3 week 35 degree lagering period.
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