This might seem like a silly question...I looked around on other threads and found so many different ways of people handling the scrubbing of sulfur that I wanted to see what some active users are doing.
I have an Octoberfest and a German Pilsner where they smell a substantially like sulfur but taste amazing. (I know its normal, I just want to see what everyone is doing about it.)
The Octoberfest was fermented in primary @ 49-50F with a 1.8 Liter 2 stage starter of 2206. Both pitched at fermentation temps +/- 2 F.
The German Pilsner was fermented in primary @ 50F with a 2 Liter 2 stage starter of 2124.
Both were monitored for SG drop off.
Octoberfest OG was 1.050. Brought to a D-rest at 1.019. Slowly brought temp up to 58F over two days.
German Pilsner OG was 1.043. Brought to a D-rest at 1.016 over 2 days to 58F.
Both beers are sitting in D-rest for about 4 days before I move on.
SO HERE IS THE QUESTIONS ON PREFERANCES...
What temp works best for scrubbing out sulfur? Some say 10F below your fermentation temp so that would put me at 40 F.
Since they will be Lagered and "secondaried" in kegs (to prevent suck back and simplify the whole process) Is anyone slowly bringing it down after a scrubbing phase @ 40 F to 33F for lagering or just keeping it at 40F to lager? And if so when are you doing that?
Has anyone had any real success with forcing off residual sulfur compounds in a keg by pushing out (overtime) with C02 by purging it occasionally?
The reason I am asking is I am trying a speedy method for lager fermentation. That being said, with faster fermentation times, it doesn't seem like things are scrubbing as well as I would like them too so I am looking into ways to help scrub the beer more via temp (or any other method) in the keg/ secondary.
Cheers everyone and have a great New Year's Eve!
I have an Octoberfest and a German Pilsner where they smell a substantially like sulfur but taste amazing. (I know its normal, I just want to see what everyone is doing about it.)
The Octoberfest was fermented in primary @ 49-50F with a 1.8 Liter 2 stage starter of 2206. Both pitched at fermentation temps +/- 2 F.
The German Pilsner was fermented in primary @ 50F with a 2 Liter 2 stage starter of 2124.
Both were monitored for SG drop off.
Octoberfest OG was 1.050. Brought to a D-rest at 1.019. Slowly brought temp up to 58F over two days.
German Pilsner OG was 1.043. Brought to a D-rest at 1.016 over 2 days to 58F.
Both beers are sitting in D-rest for about 4 days before I move on.
SO HERE IS THE QUESTIONS ON PREFERANCES...
What temp works best for scrubbing out sulfur? Some say 10F below your fermentation temp so that would put me at 40 F.
Since they will be Lagered and "secondaried" in kegs (to prevent suck back and simplify the whole process) Is anyone slowly bringing it down after a scrubbing phase @ 40 F to 33F for lagering or just keeping it at 40F to lager? And if so when are you doing that?
Has anyone had any real success with forcing off residual sulfur compounds in a keg by pushing out (overtime) with C02 by purging it occasionally?
The reason I am asking is I am trying a speedy method for lager fermentation. That being said, with faster fermentation times, it doesn't seem like things are scrubbing as well as I would like them too so I am looking into ways to help scrub the beer more via temp (or any other method) in the keg/ secondary.
Cheers everyone and have a great New Year's Eve!
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