Light sulphur smell coming from 2565

[BaylessBrewer]

I brewed a Kölsch on 7/3/15 and it's been fermenting at 60*F (temp controlled) since then.
Today I pushed down on the lid and gave the airlock a sniff and it smelled a little like sulphur. Not horrible but clearly present.
Is this normal? What steps do I need to take now to rid the beer of the scent?
Do I need to raise the temp for a while?

 

[BaylessBrewer]

Bunp

 

[hottpeper13]

I pitched 2565 into a 1.052 wort @ 57* on 7-5. It was there for 3 days, and is now at 62*. Just smelled it and I have no sulphur smell, this is my house yeast for 3 years and have never gotten sulphur smell. I will take it to 64* on 7-12 and leave it there for the remainder of a 3 week primary, then into a 3-4 week secondary @ 64*. Got a side by side i'm turning into a conditioning and lagering chamber, might be able to shorten the lagering time with a 30 something temp. You can take this yeast up to 68* after 3-4 days and still have a very clean beer.

 

[BaylessBrewer]

I pitched 2565 into a 1.052 wort @ 57* on 7-5. It was there for 3 days, and is now at 62*. Just smelled it and I have no sulphur smell, this is my house yeast for 3 years and have never gotten sulphur smell. I will take it to 64* on 7-12 and leave it there for the remainder of a 3 week primary, then into a 3-4 week secondary @ 64*. Got a side by side i'm turning into a conditioning and lagering chamber, might be able to shorten the lagering time with a 30 something temp. You can take this yeast up to 68* after 3-4 days and still have a very clean beer.

Mine was also a 1.052 wort. I pitched @65 (not ideal but time wasn't on my side) and then took it down to 58* for the first 2 days and then up to 60.
Had to do some cleaning of the ferm chamber post pitch ( very musty/moldy/mildew smell was bothering me) and it got up to 63.7* but then right back to 60*. This was on day 3.
Do you think I should ramp the temp up for the next two weeks to say 65-66* until I bottle? I would transfer and lager but I'm brewing another beer in 2 weeks and need the freezer for it. So I plan to bottle condition while my next beer ferments and then lager in the bottle @33-35* until I feel it's clear enough. Maybe 3-5 weeks?
Biggest concern is the off smell (sulphur) I'm getting now. I need to put that demon to rest.

 

[BrunDog]

Most of it should condition out, unless it is bacteria doing it? -BD

 

[BaylessBrewer]

Most of it should condition out, unless it is bacteria doing it? -BD

I doubt there's bacteria. I am pretty anal with coating everything in sight with starsan. Plus I pitched a active 1L starter off the stir plate and had airlock activity 6hrs later when I got back home. Unless my starter was contaminated then no.

 

[ajdelange]

Absolutely normal. Some strains produce more than others and as I recall the Kölsch strains are among the large producers. It will evanesce with time. Don't worry about it.

 

[BaylessBrewer]

Absolutely normal. Some strains produce more than others and as I recall the Kölsch strains are among the large producers. It will evanesce with time. Don't worry about it.

Thank you. That's what I was wanting to hear.

 

[hottpeper13]

2565 takes awhile to settle out, I would secondary at room temp if needed. At 64* it takes ~4 weeks for this yeast to settle,if you bottle in 2 weeks your sediment will be huge and the beer will be half head and half beer even in a prechilled glass.

 

[BaylessBrewer]

2565 takes awhile to settle out, I would secondary at room temp if needed. At 64* it takes ~4 weeks for this yeast to settle,if you bottle in 2 weeks your sediment will be huge and the beer will be half head and half beer even in a prechilled glass.

I don't have a secondary so I let it free rise to 66* and it's gonna stay there for the next 2 weeks and then bottle condition for 2 weeks before it all goes in the fridge @35 until clear

 

[ajdelange]

Staubhefe

 

[BaylessBrewer]

Staubhefe

What's that mean?

 

[PoppinCaps]

I've always used gelatin on 2565 after it was cold in the keg, finishes out clear in a couple days. Crunches the timeline a bit. That should solve the staubhefe AJ was referring to (powdery yeast).

 

[BaylessBrewer]

I've always used gelatin on 2565 after it was cold in the keg, finishes out clear in a couple days. Crunches the timeline a bit. That should solve the staubhefe AJ was referring to (powdery yeast).

Oh ok. Thanks