RDWHAHB, the sulfur should blow off during fermentation. The ingredients in wit should have more sulfur in them then other beer styles from the pilsener malt and especially from unmalted wheat resulting in H2S during fermentation.
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By the way, the article on thymol says that it is used as an antiseptic in some mouthwashes (chloroseptic I wonder?)
It would also explain why every once in a while, I'll have a batch where I get great efficiency.
It might be two weeks or so before I can spend that kind of money. But I'd do have a batch I am brewing tomorrow. I am not worried about this one because it stays at 67-68 degrees in my closet. Have you guys had much luck using a rubber tub and frozen water bottles?
US-05 throws off a lot of peach esters which could work well for an apricot beer. Of course, it is very attenuative, so you would have to mash very hot if you used it.
Dried apricots are pretty easy to get. The ones from Costco are astonishingly good. Dried apricots would have less of a nucleation point issue, I assume. I don't know how well they would work flavor-wise relative to puree.
Anyway, I was thinking of making an apricot (dried) or peach (fresh) wheat ale this summer so let me know how things go.
I know at the time I shy'd away from dried fruit because a lot of it is sulphited and I thought that would screw up the bottle conditioning. Not sure if it would matter for kegging but it's a factor to consider with dried fruit from what I understand.