Sulfury Aromas on my Hefe...

[Evan!]

This is my first true hefeweizen, so I'm not sure if this is a problem or not. After about 2 or 3 days in primary, fermentation was completely done. After 6 days, krausen was gone and I took a sample. SG is in the mid teens, so attenuation was great. But the sample had a distinct sulfur note. It didn't follow through on the palate, but I'm wondering if this will dissipate eventually? I did use an existing yeast cake that sat in my basement (sealed of course) for a week before I racked this wort onto it. Lag time was 45 minutes, fermentation was vigorous, but now, I'm wondering if using an existing yeast cake is what's causing this sulfury thing. Thoughts?

 

[Chairman Cheyco]

Is that a hefe yeast you're using? That's perfectly normal if it is, it will dissipate.

 

[Evan!]

Yup, a mix of White Labs hefe and Wyeast Belgian Wheat.

Normal?? Good. Thanky, Cheyco!

 

[homebrewer_99]

All's normal. It'll be gone before you bottle!!

 

[McKBrew]

These posts answered my question as well, my closet is smelling pretty foul right now.

 

[homebrewer_99]

These posts answered my question as well, my closet is smelling pretty foul right now.

One word...Fabreze...