Sulfur - Blowoff tube not big enough?

[Douglefish]

Anyone think that having a long 3/16" blow off tube could be too small to allow sulfur to escape the fermenter? Could having a real small diameter blowoff tube prevent the fermentation from blowing off all the sulfur? I have another thread on my hefeweizen, but it still really tastes bad and I'm just throwing out thoughts? I'm absolutely puzzled as to why the sulfur is this bad, it seems as though I did something wrong, just trying to figure out what.

 

[SD-SLIM]

Anyone think that having a long 3/16" blow off tube could be too small to allow sulfur to escape the fermenter? Could having a real small diameter blowoff tube prevent the fermentation from blowing off all the sulfur? I have another thread on my hefeweizen, but it still really tastes bad and I'm just throwing out thoughts? I'm absolutely puzzled as to why the sulfur is this bad, it seems as though I did something wrong, just trying to figure out what.

Not knowing your brewing process...here are some thoughts as to what may have happened.

1) during the wort boiling process you may have covered the pot and did not cool it down fast enough...either on of these will result in Dimethyl Sulfides ansorbing back in to the wort. Keeping the lid off allows it to vaporize and rapid cooling prevents Dimethyl Sulfides from absorbing back in the wort.

2) The size of your blow off tube isnt to small for gases, however should it push up the wort it could get clogged and render it useless. I have started not using a blow off tube or air lock on my beer for the first 24 hours, unstead I lightly wrap the top of my carboy with aluminum foil (that has been sanitized), since I have went this path I had better results with my fermentation process.

This is all I can think of now, but if some other ideas come up I will post them.

 

[Douglefish]

So I never covered my brew pot, and boiled for 90 mins. I did no chill this batch in corny kegs and put top pressure on them while they cooled. I fermented 10.5 gallons in a 15.5 gallon fermenter, so there was a TON of head space. Fermentation started in about 12 hours and was done in just about 4 days. No signs of an infection, just a TON of sulfur smell.

Not knowing your brewing process...here are some thoughts as to what may have happened.

1) during the wort boiling process you may have covered the pot and did not cool it down fast enough...either on of these will result in Dimethyl Sulfides ansorbing back in to the wort. Keeping the lid off allows it to vaporize and rapid cooling prevents Dimethyl Sulfides from absorbing back in the wort.

2) The size of your blow off tube isnt to small for gases, however should it push up the wort it could get clogged and render it useless. I have started not using a blow off tube or air lock on my beer for the first 24 hours, unstead I lightly wrap the top of my carboy with aluminum foil (that has been sanitized), since I have went this path I had better results with my fermentation process.

This is all I can think of now, but if some other ideas come up I will post them.

 

[SD-SLIM]

In reference to chilling, I was talking about cooling the wort after the boil (via wort chiller or ice bath) to below 80 degrees as fast as possible.

 

[Douglefish]

Totally understand, just describing the process I used for this batch.

 

[SD-SLIM]

Sorry for my misunderstanding. Here is a link to a great refrenece site on off flavors and/or anything else you might question in brewing: http://www.howtobrew.com/section4/chapter21-2.html