jwalker1140
Well-Known Member
Two days ago I pitched ~200 ml of a 1-day old rinsed slurry of 1056 into a very normal amber ale with an OG of 1.050. Last night it smelled great, the airlock was bubbling away and a nice looking krausen was starting to form. This morning the airlock had pretty much stopped, the krausen had completely disappeared (it never got higher than ~0.5") and the beer had a very strong sulfur smell. I've had sulfur with WLP300 and 3068 before but never with 1056. Anyone else?
Some other points worth noting: This is the 5th generation for this yeast. The previous 4 batches were all fairly low gravity/low IBU beers - blonde, 2 APAs, american wheat and they all had very normal fermentations. I made a 1L starter for the first gen, but they were all rinse-and-repitch after that, usually ~200 ml, just like this batch. I cold crash to 35F-40F in my primary around day 18 for a few days before I bottle. For this batch, I pitched at 67F and that's where it's been since. The current gravity is 1.018 and it should eventually get down to about 1.011. My sanitation practices are pretty solid. The only thing I can think of is that my crash temperature has stressed the yeast, but that's just a wild a** guess.
Any thoughts would be greatly appreciated.
Some other points worth noting: This is the 5th generation for this yeast. The previous 4 batches were all fairly low gravity/low IBU beers - blonde, 2 APAs, american wheat and they all had very normal fermentations. I made a 1L starter for the first gen, but they were all rinse-and-repitch after that, usually ~200 ml, just like this batch. I cold crash to 35F-40F in my primary around day 18 for a few days before I bottle. For this batch, I pitched at 67F and that's where it's been since. The current gravity is 1.018 and it should eventually get down to about 1.011. My sanitation practices are pretty solid. The only thing I can think of is that my crash temperature has stressed the yeast, but that's just a wild a** guess.
Any thoughts would be greatly appreciated.