Test Batch...Too much yeast?

[benbradford]

I made a gallon of a test recipe fo hoegaarden, and while the beer came out just fine(further discussion on another thread), there was a residual odor on the beer when it came out of the bottle the was strongly bad egg, which I attributed to the yeast still being in solution, and smelling.

I let it cool for another week, and the odor is still there.

Anyone else ever have this issue?

I used a whole smack pack of wyeast wit 3944 for 1 gallon (I wash yeast so I thought that I would just reclaim it after the fermentation)...

 

[Mhose]

I made a Berliner Weisse that had a distinct rotten egg smell (from sulfur). Apparently it can be caused (or not cleaned up enough) by lower fermentation temperatures when making wheat beers. My Berliner Weisse cleaned up in a week or so after the sulfur smell developed in primary, and then sat another 3 weeks in secondary. It has no trace of sulfur now.

To answer the subject of the post... I have never heard of too much yeast causing a sulfurous smell in beer.

I would try to keep the remaining bottles around room temperature for a bit to see if it cleans it up.

 

[bannonb]

In lager brewing, you ferment cold and lager very cold. In between the diacetyl rest is used to bring the beer up to 68 or so for a couple of days to finish fermentation and clear up buttery flavors.

I did this with the two lagers I have brewed and haven't had sulphur or diacetyl flavors, so will continue.

Long primary and/or secondary of an ale should clear it up.

 

[Boleslaus]

I don't have specific experience with this...but from what I know over or underpitching can cause off flavors since the yeast are being stressed. When I brew my witbier a lot of sulphur is produced during primary. It always clears up by time I'm ready to keg. In your case it might take a little longer, but it should clear up at least some.