Kolsch yeast sulfur

[rightthumbbc]

Using a kolsch yeast, OYL Kolsch II, for the first time to make a mocktoberfest. Anyone have any experience with how long "disappears with age" typically takes in regards to sulfur?

 

[xpops]

do you mean smell during fermentation?...or...does your beer now taste like sulfur?
i've had sulfer smell during kolsch ferm, but not in my actual beer

 

[thehaze]

I actually have an IPA of sorts which fermented using K-97 and it did smell like sulfur/rotten eggs during fermentation... but the smell will go away and will not transfer to the final product.

 

[rightthumbbc]

Just smells as far as I can tell. I sampled it and it tasted fine, but admittedly it was hard to totally separate the smell while tasting. Any input on how long it lasts? Just during fermentation, a week or two following? I've read that if you package too early it doesn't dissipate properly but can't find anything on length of time to wait.

 

[thehaze]

It really depends on the Yeast and fermentation, but as with any other beer, I would not rush it. I always take the first gravity reading at day 14 and taste the beer, to see how it goes. Then I sample again and if ready for bottling, I will do it in say 7 days.

So usually 3 weeks in the fermenter and then bottle. 3 weeks should be fine to let the sulphur dissipate.