stigs
Member
7 weeks ago, brewed an all-Citra APA using WLP060, recipe:
This beer tasted GREAT all the way through gravity samples, kept in primary one month (@65F, then cold crashed 2 days @38F then bottled 3 weeks ago.
Now, it has a sharp (eggy) sulfur taste, I know 060 has some lager in it and thats prone to sulfuric smell and taste - but its gotten noticeably worse rather than better.
I'm wondering if the addition of the priming sugar to bottling kicked off the yeast enough again to start making more sulfur notes...and how long til it dies down? The beer isnt completely bad, its just nothing like it was during fermentation.
Is this something I just have to wait out, or could I have possibly screwed something up?
This beer tasted GREAT all the way through gravity samples, kept in primary one month (@65F, then cold crashed 2 days @38F then bottled 3 weeks ago.
Now, it has a sharp (eggy) sulfur taste, I know 060 has some lager in it and thats prone to sulfuric smell and taste - but its gotten noticeably worse rather than better.
I'm wondering if the addition of the priming sugar to bottling kicked off the yeast enough again to start making more sulfur notes...and how long til it dies down? The beer isnt completely bad, its just nothing like it was during fermentation.
Is this something I just have to wait out, or could I have possibly screwed something up?
