Hex23
Well-Known Member
I've brewed three beers now with 2206. On about the 4th day of active fermentation, the third beer with 2206 is starting to throw off some sulfur. Never got even a hint of sulfur on the previous 2. I totally understand that this is "normal" for a lager yeast and it's certainly not the worst I've ever seen, but I'm starting to wonder how I can avoid it in the future. After all, wouldn't it be nice to not have to lager the beer for many weeks just to get rid of the sulfur? So here are the the things I think might be at play:
1st beer:
"Warm" (60F) pitch, then cool down to midpoint of 2206 (~52F)
Recipe: Warsteiner Clone, Smash Weyermann Pils and Hallertauer, 90 min boil
1/4 tsp Supermoss, Wyeast Yeast Nutrient
2nd beer:
"Warm" (60F) pitch, then cool down to midpoint of 2206 (~52F)
Recipe: 70% Rahr Pils and 30% flaked barley, (11 oz DME due to poorer than expected mash efficiency), Hallertauer, 90 min boil
No finings, Wyeast Yeast Nutrient
3rd beer:
Narziss scheme: Start at 44F, pitched yeast already cooled to same temp, warm to 48F over next 2-3 days. Fermentation started between 36-48 hours.
Recipe: BCS Munchen Grosses Bier
1/8 tsp Supermoss, No Yeast Nutrient.
I'm beginning to wonder if the difference is the lack of added nutrient. Another nutrient (Servomyces) claims to be able to cut down on sulfur production. Perhaps the cold start was at play, but I've done this before and don't remember sulfur.
1st beer:
"Warm" (60F) pitch, then cool down to midpoint of 2206 (~52F)
Recipe: Warsteiner Clone, Smash Weyermann Pils and Hallertauer, 90 min boil
1/4 tsp Supermoss, Wyeast Yeast Nutrient
2nd beer:
"Warm" (60F) pitch, then cool down to midpoint of 2206 (~52F)
Recipe: 70% Rahr Pils and 30% flaked barley, (11 oz DME due to poorer than expected mash efficiency), Hallertauer, 90 min boil
No finings, Wyeast Yeast Nutrient
3rd beer:
Narziss scheme: Start at 44F, pitched yeast already cooled to same temp, warm to 48F over next 2-3 days. Fermentation started between 36-48 hours.
Recipe: BCS Munchen Grosses Bier
1/8 tsp Supermoss, No Yeast Nutrient.
I'm beginning to wonder if the difference is the lack of added nutrient. Another nutrient (Servomyces) claims to be able to cut down on sulfur production. Perhaps the cold start was at play, but I've done this before and don't remember sulfur.