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2 beers, 2 yeasts, same nasty sulfur smell and taste

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hulkavitch:
Two recent beers I have made (a bavarian hefe and a wit)  finished with a heavy sulfur aroma and taste. It was almost discourage from making another wit and since it is my second failed bavarian hefe I dont think I will make another soon (aside from the sulfur my bavarians have been all clove and no banana).

wyeast 3944 and 3068 were used respectively. Fermented at 65 F with a chest freezer and johnson.

What is wrong? What can be done to avoid this in the future?

Thanks

kramerog:
Going forward, please remove your johnson from any beers.

morticaixavier:

--- Quote from: hulkavitch on February 06, 2013, 03:50:11 pm ---Two recent beers I have made (a bavarian hefe and a wit)  finished with a heavy sulfur aroma and taste. It was almost discourage from making another wit and since it is my second failed bavarian hefe I dont think I will make another soon (aside from the sulfur my bavarians have been all clove and no banana).

wyeast 3944 and 3068 were used respectively. Fermented at 65 F with a chest freezer and johnson.

What is wrong? What can be done to avoid this in the future?

Thanks

--- End quote ---

can you give us more details Re: your recipe and process?

Sulfur can be from the yeast, particularly if it not a super healthy hearty fermentation, underpitched etc.

there are some hop varieties that can leave an onion/garlic/sulfer thing behind.

An experiment to try is to stir the offending beer with a piece of copper (a bit of copper pipe or similar) and see if the sulfer compounds go away at all.

davidgzach:
+1 to Mort.  If you keg, you can purge the headspace every couple of hours with CO2 for a couple of days.  That usually helps too.

Dave

hulkavitch:
the wit recipe:

5 lbs pils
4 lbs flaked wheat
1 lb flaked oats
8 oz rice hulls
4 oz munich
1 oz hallertauer added at 60 mins

.4 oz corriander (indian) lightly cracked
.03 oz chamomile flowers egyptian
and 1.5 oz of fresh orange zest
all added with 5 mins left.


1.5 L starter with pils dme gravity of starter around 1.040, yeast nutrient added to starter. wyeast 3944 package was only 2 weeks old

water distilled with 0.8 g gypsum, .6 epsom, 0.2 canning salt 1.6 cacl,  added to mash water
sparge: 1.1 gypsum, .9 epsom, .2 canning salt, 2.2 cacl,

finished water profile: 51 ppm ca, 5 ppm mg, 5 ppm sodium, 56 ppm sulfate, 72 ppm chloride, ra -39, so4/cl ratio .78  mash ph 5.4

mashed 60 mins single infusion with a batch sparge. intended 152 landed about 150
sparge water 168 F

pre boil gravity spot on post boil missed target low by i think 4 points 1.046. 60 min boil. chilled with immersion chiller quickly outside in freezing cold 30 mins down to 165.

transferred to fermenter and back and forth between two buckets 5-6 times to aerate. pitched and sealed.

fermented for three weeks at 65 degrees. with my johnson....not my penis

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