3068 Sulfur?

[MacGruber]

Ey guys,
I brewed a hefeweizen this weekend and pitched a quart starter of yeast. I decanted some of the liquid off the top of the yeast, swirled, and pitched. It took off like a rocket within six hours at an ambient temp of about 64-66 degrees. It's throwing off a terrible sulfur smell. Is that normal? I've used this yeast before but never had this smell.

 

[Nateo]

I've never gotten sulfur from that strain either. Yeast generally throw sulfur because they're stressed. The good news is it'll dissipate with time. You can rouse the yeast by swirling the bucket/carboy/whatever it's in. That will blow off CO2 also, which will take some of the sulfur with it when it goes.

 

[bumstigedy]

I brewed a hefe this weekend too and pitched that same yeast. I brewed
It on sat, and had the sulfur smell by sun. I pitched a lot of yeast (used mr mlty hybrid setting for the pitch rate). I pitched at 60f and let the yeast bring the temp up to 62f; I am controlling the temp to 62f.

 

[edecambra]

I just fermented using a similar strain, Brav wheat 3638, and at those colder temps, the last 1/4 of fermentation put lots of sulfur out. Just give it an extra week and raise the temps a bit to bump up activity and that should clear out no problem