Tippsy-Turvy
Well-Known Member
The 400 has been my default wit yeast and there had always been some slight sulfur aroma. So, having read that the 410 produced less sulfur and more spiciness, I gave it a try. Sadly its produced even more unpalatable sulfur. What can I do? All suggestions welcome.
I've read several posts and still can't see where I've erred. None of my other brews produce any sulfur so I know it's not a sanitation or DMS issue.
Here's my process: I boil any pilsner recipe for 90mins. For the recent 410 batch, I fermented at 68C, left in the primary for 3 weeks, bottled and left to condition for 5 weeks - a week at 72F and the rest at 68C. I just opened another bottle and there's still pungent sulfur.
Fermenting too cool/warm? Conditioning too short? Switch to Wyeast?
I've read several posts and still can't see where I've erred. None of my other brews produce any sulfur so I know it's not a sanitation or DMS issue.
Here's my process: I boil any pilsner recipe for 90mins. For the recent 410 batch, I fermented at 68C, left in the primary for 3 weeks, bottled and left to condition for 5 weeks - a week at 72F and the rest at 68C. I just opened another bottle and there's still pungent sulfur.
Fermenting too cool/warm? Conditioning too short? Switch to Wyeast?