sulfur smell and flavor in bottled belgian wit

[Chefflahertycec]

I have posted regarding this brew recently... I brewed a Belgian Wit which called for White Labs Belgian Wit yeast. LHBS was out so used White labs Hefe IV. I had a 5 day lag time before signs of fermentation in airlock. I have to keep fermenter at lower than recommended temp ( 55f - 60f) Got strong sulfur smell from airlock after a few days (which has really not gone away but faded dramatically). I left brew in primary for 4 weeks and bottled 2 days ago. I tasted the brew when I bottled and it had great flavor but has a unpleasant sulfur odor and slight taste. I tend to bottle a few testers to sample throughout the conditioning period. As I have sampled 2 brews each day since bottled ( which I know I should be waiting longer but I'm curious about the process) the sulfer taste and smell remain very prevalent. Am I jumping the gun and being over concerned that this odor / flavor will remain in the beer or should I relax and let time take its course and be confident the brew will be drinkable and delicious?

 

[Jayslay]

How many weeks in the bottle so far? Off flavours can be common before two weeks and that's why three or four weeks is a general re commendation. Sulphur smells can happen with certain yeasts.

If you want my opinion, you aren't making a Wit anymore you're brewing a Weizen. They can have similar grain bills but if you used orange and coriander you are making a frankenbeer! Also were this temps of 58-60 ambient air temp or wort temp during fermentation?




Sent from my iPhone using Home Brew

 

[Chefflahertycec]

Well, Only been bottled for 3 days. Way premature to be tasting probably but like I mentioned, I'm into the science of brewing and how beers change over time so I tend to sample throughout the 2 -3 week conditioning period. You are very correct that this whole brew has been and is a frankenbeer or as I like to call it "a hybrid" haha My temps are air temps which will be on the increase as we pull out of the polar vortex. I have a tough set up for winter brewing. I should stick to Lagers...I think the beer will be ok. In fact once again I am sampling another 3 day old bottle and shes carbonating nicely and sulfur issues have diminished a bit. I think.

 

[beerandloathinginaustin]

I've heard you could blow it off if you kegged. Also, apparently some of the pros are using copper to strip out some of those flavors. I suspect time will work for you though.