Kettle sour - post primary sulfur?

[wareaglefan23]

Hey guys,

I brewed a kettle soured Berliner about 10 days ago. Soured with probiotics for 36 hours @95-100F, then boiled to kill the bugs. Cooled, and pitched WL051. After a 72+ hour lag, fermentation finally started and formed a healthy looking krausen. Two days later, the krausen had fallen but I started picking up a strong sulfur/eggy odor through the airlock. I moved the fermenter to a dark closet at 68F to calm down- when I opened it two days later the odor was very strong.

Will it fade, or did I mess something up? Any ideas on how to remedy it?

Thanks!

 

[bhchrist]

Pretty common with this yeast. Nothing to remedy. Relax and just give it time. It tends to be a slower fermenter as well, so factor that into your timeline. Your ferment may be a bit hot if you were calming it down in a 68F closet. It has a reputation of wanting the lower end of fermentation range and can kick off some fusels at the high end. Then again, you may be fine!

 

[wareaglefan23]

Awesome, thanks. I got so caught up in it being a sour beer and the problems associated with low ph, etc that I never thought about the sacch strain I pitched. Good to hear. I'll let it hand low and cool for a whole and check on it in a week or so