Author Topic: Wyeast 1469...Sulphur??  (Read 3843 times)

Offline denny

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Re: Wyeast 1469...Sulphur??
« Reply #15 on: March 24, 2012, 11:26:34 AM »
Personally, I doubt it.  You did exactly what I do and it doesn't cause me any problems.  Second, there's evidence that as long as the starter is cooler than the wort, it may even be beneficial.  Obviously I can't say for certain, but I really doubt that was the problem.
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Offline roguejim

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Re: Wyeast 1469...Sulphur??
« Reply #16 on: March 24, 2012, 01:34:35 PM »
I'm not really believing it either as this is the way I've always done it. 

Offline denny

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Re: Wyeast 1469...Sulphur??
« Reply #17 on: March 24, 2012, 02:45:48 PM »
I'm not really believing it either as this is the way I've always done it.

 ;D ;D ;D ;)
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Offline ExMachina

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Re: Wyeast 1469...Sulphur??
« Reply #18 on: November 14, 2014, 06:17:24 AM »
Resurrecting this old thread to confirm that 1469 can throw off modest sulfur.

1469 has been my "go-to" English ale yeast for the past few years and has preformed like a champ.  However, I think I rushed this last batch of bitter (OG=1.042) into the keg (barely 7 full days post pitch) and I was also using harvested yeast (so potentially stressed).  The sulfur level is minimal and is no where close to many lager strains; it's drinkable as is but I can get rid of it completely by dipping a piece of copper pipe into my pint glass for a few seconds. 

Anyway, glad to have found this thread and for the confirmation from Wyeast that this is a known possibility with this strain.

Offline jtoots

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Re: Wyeast 1469...Sulphur??
« Reply #19 on: November 14, 2014, 08:06:20 AM »
I can get rid of it completely by dipping a piece of copper pipe into my pint glass for a few seconds. 

Interesting... what does this do?

Offline ExMachina

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Re: Wyeast 1469...Sulphur??
« Reply #20 on: November 14, 2014, 08:22:07 AM »
I can get rid of it completely by dipping a piece of copper pipe into my pint glass for a few seconds. 

Interesting... what does this do?

It's a trick that has been passed around various forums (for example here: http://forum.northernbrewer.com/viewtopic.php?f=2&t=49255) where the copper will react to produce (insoluble) copper sulfide.  However, there are some health concerns about residual copper ions in the beer and I would not dismiss those entirely.  For me this is just a quick fix so that can at least confirm that the underlying beer is otherwise okay.  I'm going to try scrubbing the rest of the beer with CO2.

Offline jtoots

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Re: Wyeast 1469...Sulphur??
« Reply #21 on: November 17, 2014, 05:54:48 AM »
I can get rid of it completely by dipping a piece of copper pipe into my pint glass for a few seconds. 

Interesting... what does this do?

It's a trick that has been passed around various forums (for example here: http://forum.northernbrewer.com/viewtopic.php?f=2&t=49255) where the copper will react to produce (insoluble) copper sulfide.  However, there are some health concerns about residual copper ions in the beer and I would not dismiss those entirely.  For me this is just a quick fix so that can at least confirm that the underlying beer is otherwise okay.  I'm going to try scrubbing the rest of the beer with CO2.

Cool, thanks Ex.  Wondering if this same concern applies to unfermented wort that comes in contact with copper immersion chillers... I'm guessing not as this is common practice.

Offline klickitat jim

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Re: Wyeast 1469...Sulphur??
« Reply #22 on: November 17, 2014, 07:24:17 AM »
I can get rid of it completely by dipping a piece of copper pipe into my pint glass for a few seconds. 

Interesting... what does this do?

It's a trick that has been passed around various forums (for example here: http://forum.northernbrewer.com/viewtopic.php?f=2&t=49255) where the copper will react to produce (insoluble) copper sulfide.  However, there are some health concerns about residual copper ions in the beer and I would not dismiss those entirely.  For me this is just a quick fix so that can at least confirm that the underlying beer is otherwise okay.  I'm going to try scrubbing the rest of the beer with CO2.

Cool, thanks Ex.  Wondering if this same concern applies to unfermented wort that comes in contact with copper immersion chillers... I'm guessing not as this is common practice.

Preferment copper is good. If I were rich I'd have copper kettles.

Offline hopfenundmalz

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Re: Wyeast 1469...Sulphur??
« Reply #23 on: November 17, 2014, 09:36:08 AM »
I f a lager fermentation smells sulfury, I'm not concerned as the sulfur has left the beer.
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Offline denny

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Re: Wyeast 1469...Sulphur??
« Reply #24 on: November 17, 2014, 10:05:11 AM »
I f a lager fermentation smells sulfury, I'm not concerned as the sulfur has left the beer.

THIS^^^.  As Shrek said, "Better out than in!".
Life begins at 60.....1.060, that is!

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The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell