« on: October 19, 2014, 01:46:28 PM »
Here's the particulars: 1.056SG Dunkelweizen. Used a 1L starter/stir plate. Yeast was only 1 month old to begin with. Two days fermenting at 64F, and I'm getting aroma of sulphur in the fridge. Should I leave the beer in the fermenter until sulphur aroma dissipates? Any tricks to getting the sulphur out? The last dunkelweizen turned out the same way, but I kegged it, then ended up dumping the keg because I couldn't stand the sulphur aroma.