Sulphuric aroma after conditioning in bottles

[nreed]

I just opened one of my latest beers, an American style wheat beer using US-05, and it has a weird sulphur aroma that wasn’t there’s pre-bottle conditioning. It dies off to a very sweet aroma/flavour - possible diacetyl.

I’m thinking it might be an infection butit tasted great pre-bottling,has anyone had something similar?

 

[rburrelli]

What yeast did you use? Wheat beers (and others) can develop sulphurous odors during fermentation . Generally time will take care of the issue.
Diacetyl does not taste sweet generally. More like buttered popcorn or maybe butterscotch.

 

[nreed]

What yeast did you use? Wheat beers (and others) can develop sulphurous odors during fermentation . Generally time will take care of the issue.
Diacetyl does not taste sweet generally. More like buttered popcorn or maybe butterscotch.

US-05. Temps were controlled throughout and raised towards the end of fermentation. I think butterscotch is the flavour, I’ve had troubles with this a few times now.

 

[rburrelli]

I have never done this, but heard that copper will get rid of the sulphur. Put a penny in your glass and see if that works..then reevaluate the taste issue. Good luck.

 

[nreed]

Just posting a quick update here in case anyone experiences this in future. I didn’t try the copper trick but left for another week or so and it’s mellowed down significantly into a really enjoyable beer.

 

[dmtaylor]

Time fixes a lot of stuff all by itself.