Rotten Egg Roggen? (Wyeast 3068 Question)

[BeerLogic]

I brewed the following Roggen recipe two days ago:

4 lbs. Munich Malt
6 lbs. Rye Malt
1 lbs. Caramunich II

1 oz. Tettnang @ 60 mins

Wyeast 3068 Weihenstephan Weizen

I know that this yeast tends to put off some sulfur, but the odor coming out of the blow-off tube is pure sewer gas/rotten egg right now - it doesn't even smell like beer. I'm fermenting at 64F ambient. Has anyone else had this experience with this yeast?

 

[Reno]

Yes. Turns out fine if you give it time.

 

[ChessRockwell]

Yes. Turns out fine if you give it time.

And if it doesn't, you've already got a really good name for it

 

[mewithstewpid]

haha, i have a starter of 3068 going and it reeeeeeeks. great yeast tho, it is my favorite.

 

[thegerm]

below about 65 or so 3068 throws off a ton of sulphur. it turns out great though when it's done. really pushed my luck with the swmbo stinking up our spare room with this. luckily she's the big hefe fan.

 

[elproducto]

I did a hefe with 3068 last year, and the sulphur never went away. The beer tasted great, but the aroma was awful.

I'm going to try again this year though.