Home Brew Forums > Home Brewing Beer > General Beer Discussion > Sulfur in lager
Reply
 
Thread Tools
Old 02-17-2013, 03:03 PM   #1
bellmtbbq
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Pennington, NJ
Posts: 564
Liked 30 Times on 27 Posts
Likes Given: 125

Default Sulfur in lager

Hey all- I brewed my first true lager a few weeks back, fermented with WLP820 24 hours @ 62 F, dropped it to 52 F for rest of fermentation, and raised it back up to approx. 60 F as fermentation finished. Lagered it for two weeks between 32-38 F.

I needed to turn over the fermentor today so I bottled. Had an odd sulfur or skunky smell. I don't think a lot of light got through the fermentor, so skunk is unlikely (although it was a clear fermentor). I know lager yeasts put out more sulfur then ale yeasts, but I was wondering if sulfur will mellow out. Don't want to sound like a panicky novice, just curiosity. Thoughts?

My plan was to just let these American lagers sit for 2-3 months for May-June, so maybe it'll fix itself.

Thanks


__________________
Check out my blog! Lambic brewday!

Fathom Brewing

-TF
bellmtbbq is offline
 
Reply With Quote
Old 02-18-2013, 03:03 PM   #2
ColoHox
Compulsive Hand Washer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ColoHox's Avatar
Recipes 
 
Join Date: Oct 2011
Location: Fort Collins, CO
Posts: 1,722
Liked 317 Times on 235 Posts
Likes Given: 424

Default

My gluten free light lager is in D-rest right now, and kicking off loads of SO4. The lagering period is used to clean up off flavors, sulfur in particular. I lager for 30 days minimum, your 2 weeks might not have been long enough.

It will probably mellow, and they remaining yeast may still clean up some of it. I am interested in an update when you get around to opening a bottle.

This thread has some discussion.


__________________
Bacteria are the only culture some people have.

Reason: Edit to add: I used WLP820 as well, FYI
ColoHox is offline
 
Reply With Quote
Old 02-18-2013, 03:13 PM   #3
JRems
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Mahopac, NY
Posts: 2,230
Liked 60 Times on 52 Posts
Likes Given: 9

Default

I will probably get a little better, but next time I would pitch at proper temp. 62 is too warm. Pitch around 50. It should help.
__________________
Quote:
Originally Posted by Bobby_M View Post
Simcoe smells like 10 cats pissing on a pine tree. It's awesome.
JRems is offline
 
Reply With Quote
Old 02-18-2013, 08:16 PM   #4
bellmtbbq
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Pennington, NJ
Posts: 564
Liked 30 Times on 27 Posts
Likes Given: 125

Default

Quote:
Originally Posted by JRems
I will probably get a little better, but next time I would pitch at proper temp. 62 is too warm. Pitch around 50. It should help.
A lot of award winning lager brewers start warm, drop, and then rise Brewing a bock in a couple of weeks and will just pitch at 50 F. It should get better in cold storage.
__________________
Check out my blog! Lambic brewday!

Fathom Brewing

-TF
bellmtbbq is offline
 
Reply With Quote
Old 03-20-2013, 05:22 AM   #5
joety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
joety's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Germantown Wisconsin
Posts: 1,451
Liked 18 Times on 15 Posts
Likes Given: 19

Default

Quote:
Originally Posted by bellmtbbq View Post
A lot of award winning lager brewers start warm, drop, and then rise Brewing a bock in a couple of weeks and will just pitch at 50 F. It should get better in cold storage.
I pitched at 54 degrees 17 days ago and just moved it from the 50 degree garage for a D-Rest. As I carried the fermenter I got a whiff of the sulfur. Wow. Don't recall that before. I will lager it at least 4-5 weeks after the two day D-Rest.


__________________
Conical 1 - Just cleaned out.
Conical 2 - Empty
Carboys - None

Secondaries - None
Lagering in Kegs - Bavarian Dunkel

Kegged: Belgian Dirty Blonde Trappist Ale, Forbidden Fruit IPA, Double Chocolate Stout, Bourbon County Stout, BLC
Bottled: Oaked Bourbon Porter
Planned: Looking for ideas
joety is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sulfur Cause Hex23 Fermentation & Yeast 9 01-16-2013 08:45 AM
How Much Sulfur?? Arau Mead Forum 10 12-22-2009 11:07 PM
2nd Lager-Munich Helles-Sulfur Smell kanielb1 Beginners Beer Brewing Forum 4 01-16-2009 05:52 PM
Now I know what you mean by sulfur! neuron555 General Techniques 1 08-04-2008 12:32 PM
sulfur smell = sulfur taste MikeRLynch Wine Making Forum 2 01-19-2007 12:31 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS