Racked a Blonde ale to the keg this afternoon. It was a mid 1.040 range start and I used one package of US05 (rehydrated). Pitched at around 70f and primary ferment took place in the 68-70F window (per the stick on thermometer on my fermenter.
Primary ferment was over in about 5-7 days. The beer spent a total of 28 days in the primary (at 68F per the thermometer).
When I racked it today, it had a noticable sulphur aroma. I picked it up when opening the better bottle. And I even picked it up from the beer in the keg when I was doing a final purge with CO2 before putting it in the keezer. I didn't cold crash it, so it was still at 68F when I kegged it and noticed the aroma.
Has anyone else had similar experiences with this yeast? Should cold crashing it and leaving it in the upper 30s/lower 40s in my keezer for a few weeks clear it up? I've heard of this happening with lager yeasts hand aging out during the lager phase.
I am force carbing this one with the plan of serving it during Thanksgiving Day football games. I should have time to pull a few pints from this ine before turkey day in the event that I need to draw some of the yeast out.
I have limited experience with this yeast (this is only the second time I've used it). The first time was with a PTE clone. That one used 2 packs and had no unexpected aromas. But then again, there was enough hop aroma in that beer to overshadow anything else.
Primary ferment was over in about 5-7 days. The beer spent a total of 28 days in the primary (at 68F per the thermometer).
When I racked it today, it had a noticable sulphur aroma. I picked it up when opening the better bottle. And I even picked it up from the beer in the keg when I was doing a final purge with CO2 before putting it in the keezer. I didn't cold crash it, so it was still at 68F when I kegged it and noticed the aroma.
Has anyone else had similar experiences with this yeast? Should cold crashing it and leaving it in the upper 30s/lower 40s in my keezer for a few weeks clear it up? I've heard of this happening with lager yeasts hand aging out during the lager phase.
I am force carbing this one with the plan of serving it during Thanksgiving Day football games. I should have time to pull a few pints from this ine before turkey day in the event that I need to draw some of the yeast out.
I have limited experience with this yeast (this is only the second time I've used it). The first time was with a PTE clone. That one used 2 packs and had no unexpected aromas. But then again, there was enough hop aroma in that beer to overshadow anything else.