@Gnomebrewer have you (or anyone) had issues with Sulfur / vegetal almost spicy phenols coming off this beer after fruiting? I have brewed this beer 3 times now (always delicious) in various fermenters and setups and several fruit/addition combinations and twice now I have had some weird aromas coming from the beer.
Brew #1: Same recipe + blackberry/raspberry/blueberry frozen fruit medley. Fermented in glass carboy. Stayed on the fruit for 3 weeks, bottled conditioned, and still get a slight vegetal off aroma that has not aged out
Brew #2: Same recipe + peaches/mangoes, vanilla beans, and a small dry hop charge, fermented in glass carboy. Stayed on the fruit and spices for 3 weeks, bottle conditioned - this beer doesn't have the aroma and I suspect it's from the dry hop
Brew #3: Same recipe + raspberries only, fermented in SS brew bucket , stayed on fruit 2 weeks, kegged = this beer has a slight vegetal/sulfur
I'm happy to start dry hopping these beers every time but I feel it may be something in my process that's introducing this and I'd like to get it out if possible. Thanks