Getting sulfur smell.. Normal?

[Funkychef]

Hello
Im new to brewing and all grain.

Ive got my first Wit Bier fermenting away. I opened the closet where it is and noticed a strong sulfur smell. Im using K-97 yeast and its fermenting around 20*c its only been 4 days since i pitched so still early.
Also being a wit i was hoping it would be ready to bottle early about 2-3 weeks, will the sulfur smell subside by then? Or will it need to sit longer.
Cheers


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[flars]

The sulfur odor is normal for the yeast from what I have read. It will disappear with a little time in the primary. Three weeks and it should definitely be gone.

 

[carvetop]

No worries. Wheat beer yeast strains in particular are known for this. Wyeast 3068 produces an abundance of sulfury-smelling compounds which generally condition out. Watch your fermentation temps and let the conditioning take care of it. That being said, I'd be careful about having a timeline. Let the beer tell you when it's ready.

 

[Funkychef]

Cool, thank you!
I only was thinking about packaging early because I read that wits are better young but I have no time frame just eager to drink it, my only other worry is as it went into the fermenter it didn't have much of a coriander and orange flavor at all. Will that come through after it ferments?


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[flars]

A good wit bier should not have an over powering coriander and orange flavor. The flavors should be subtle. With a few weeks of conditioning the flavor will be there.
Young has various meanings, in the case of a wit it isn't weeks, but a few months with cool storage.

 

[Funkychef]

Cool! Thanks for the info everyone. It helps to pick the brains of seasoned brewers for info that us newbies don't know


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