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Brewed a batch of Josh Weikert's "Brew Your Best Cream Ale". I used an overbuilt 100b of WYeast 1007 German Ale. Been doing this a few years now, make a starter of about 1.5L, should make about 300b, save 1/3, about 100b, pitch the rest. Stop overbuilding if I'm on overbuild 6 or 7, or if it smells like the underside of a dead yak, or "acts funny", meaning differently than normal. Abnormal is almost always not good when I strive for repeatability. Other than things like wanting a cream ale in the middle of Massachusetts winter. Let's sidestep that for the moment.
The overbuild was using generation 5, (gen 1 is what I receive when I buy it). All was normal. The 5 gal recipe is simply 8 lb Pilsner and 1/2 lb table sugar; mash at 150F 60m, boil 60m, 1 oz Crystal at 60m and 10m. Chill to 58 in 15m, toss in WY1007 and set in ferm chamber. JW says to ferm at 58 then raise temp, so I did.
So far, so good.
Then I kegged it and the sulfur, rotten eggs, rhino farts was clear and present olfactory danger. It was, in a word, DEE-GUS-TEENG.
Well. So I read. I worry. I fret. Mostly fret. I'm a fretter. Come from a long line of fretters. Yes, even about apples. Apple fretters. You're welcome.
The ending of the story comes quickly children. I took an 8" length of 1/2" copper tubing which I had lying about. I washed it inside and out. Then scrubbed it, yes I have a keg line brush I can use, and by simply stirring the copper in the glass, or pouring into the glass with the copper tube in it then removing, the sulfur is gone. It's amazing.
The interesting thing is I used the next overbuild of that same yeast for my Alaskan Amber altbier and it had NO sulfur, fermented at 60. Weird.
I still like @Yooper 's Dad's Cream Ale better. Just wanted to say that out loud.
Carry on.
The overbuild was using generation 5, (gen 1 is what I receive when I buy it). All was normal. The 5 gal recipe is simply 8 lb Pilsner and 1/2 lb table sugar; mash at 150F 60m, boil 60m, 1 oz Crystal at 60m and 10m. Chill to 58 in 15m, toss in WY1007 and set in ferm chamber. JW says to ferm at 58 then raise temp, so I did.
So far, so good.
Then I kegged it and the sulfur, rotten eggs, rhino farts was clear and present olfactory danger. It was, in a word, DEE-GUS-TEENG.
Well. So I read. I worry. I fret. Mostly fret. I'm a fretter. Come from a long line of fretters. Yes, even about apples. Apple fretters. You're welcome.
The ending of the story comes quickly children. I took an 8" length of 1/2" copper tubing which I had lying about. I washed it inside and out. Then scrubbed it, yes I have a keg line brush I can use, and by simply stirring the copper in the glass, or pouring into the glass with the copper tube in it then removing, the sulfur is gone. It's amazing.
The interesting thing is I used the next overbuild of that same yeast for my Alaskan Amber altbier and it had NO sulfur, fermented at 60. Weird.
I still like @Yooper 's Dad's Cream Ale better. Just wanted to say that out loud.
Carry on.