luckybeagle
Making sales and brewing ales.
I brewed a Patersbier (Father's Reward) using Wy3787 about 3 weeks ago. I pitched at 64F and let it rise to 68F before moving it indoors to finish up at room temp (70-71F). It hit FG within 4 or 5 days, and I let it sit in the fermenter for another 7 or so due to being busy.
I always ferment in a pressure fermenter with a spunding valve instead of a blowoff/airlock, which I set to 0psi on this beer.
It tasted great and finished around 1.005.
About 5 days ago I moved the fermenter to my chest freezer and set it to 50F. I disconnected the spunding valve so that any wort/beer shrinkage wouldn't suck in air from the chest freezer.
I went to bottle it yesterday but took one last sample beforehand and picked up a very strong sulfury smell and taste. I haven't gotten sulfur in any ales I've brewed aside from Hefeweizen, which seems to dissipate fast. I'm wondering if leaving the fermenter at 50F in a totally sealed container caused the beer to reabsorb whatever byproducts the yeast was holding onto. Because of this, I decided not to bottle yet.
I've since reconnected my spunding valve but still have the ferm chamber set to 50F. I'll be bottle conditioning this beer. Should I raise the fermenter back to room temp and wait until the sulfur dissipates, or bottle now and expect the sulfur to be gone when I start drinking it in a few weeks?
I always ferment in a pressure fermenter with a spunding valve instead of a blowoff/airlock, which I set to 0psi on this beer.
It tasted great and finished around 1.005.
About 5 days ago I moved the fermenter to my chest freezer and set it to 50F. I disconnected the spunding valve so that any wort/beer shrinkage wouldn't suck in air from the chest freezer.
I went to bottle it yesterday but took one last sample beforehand and picked up a very strong sulfury smell and taste. I haven't gotten sulfur in any ales I've brewed aside from Hefeweizen, which seems to dissipate fast. I'm wondering if leaving the fermenter at 50F in a totally sealed container caused the beer to reabsorb whatever byproducts the yeast was holding onto. Because of this, I decided not to bottle yet.
I've since reconnected my spunding valve but still have the ferm chamber set to 50F. I'll be bottle conditioning this beer. Should I raise the fermenter back to room temp and wait until the sulfur dissipates, or bottle now and expect the sulfur to be gone when I start drinking it in a few weeks?