Another Sulfur Post

[AsaPhelps]

Here's the rundown. I have 2 beers that I'm serving this Saturday for a Halloween/house warming party. Brewed both (pale ale and wheat) back on the 14th of October and pitched US05 in both. They finished fermenting last Friday, both hitting their numbers. Last night I went to keg both of them and the both have a sulfur/fart smell to them.

I've been looking around online for similar posts but a lot seem to deal with Hefeweizens, Ciders and Lagers. I don't have time to let these sit (lesson learned here) to hope the smell will go away.

I did read something about hitting the beer with CO2 through the liquid out and slowly purging every now and then.

If anyone has any suggestions to help me, that would be rad - because i'd hate to serve fart beer to my friends and family Saturday.

Thanks in advance.

 

[microbusbrewery]

Yeah, six days in the fermenter was too condensed of a schedule. Even though you hit your expected finished gravity, you still have to give it time for the yeast to clean up after themselves and for things like sulfur to dissipate. Two weeks is usually the minimum amount of time I'd give something in the fermenter.

I've read the same about bubbling CO2 through it. I'd say that's about the best option you have at this point. I'd turn the regulator down very low so that you're getting the equivalent of a trickle of CO2 going through it and open the PRV. Maybe do it for 10 minutes at a time until it seems to have dissipated. Keep an eye on it so that you don't run out of CO2.

 

[microbusbrewery]

OP, did you try bubbling CO2 through it, and if so did that help?