Author Topic: 2 beers, 2 yeasts, same nasty sulfur smell and taste  (Read 6173 times)

Offline hulkavitch

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

Online kramerog

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Re: 2 beers, 2 yeasts, same nasty sulfur smell and taste
« Reply #1 on: February 06, 2013, 03:51:56 PM »
Going forward, please remove your johnson from any beers.
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Offline morticaixavier

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Re: 2 beers, 2 yeasts, same nasty sulfur smell and taste
« Reply #2 on: February 06, 2013, 04:14:58 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

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.
"Creativity is the residue of wasted time" - A. Einstein

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Offline davidgzach

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Re: 2 beers, 2 yeasts, same nasty sulfur smell and taste
« Reply #3 on: February 06, 2013, 04:27:35 PM »
+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.

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Offline hulkavitch

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2 beers, 2 yeasts, same nasty sulfur smell and taste
« Reply #4 on: February 06, 2013, 04:44:10 PM »
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



Offline hulkavitch

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2 beers, 2 yeasts, same nasty sulfur smell and taste
« Reply #5 on: February 06, 2013, 04:46:23 PM »
bottled didnt keg. next on my list: kegging sysytem.

the bavarian was pretty similar in process water profile not much different.

Offline morticaixavier

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Re: 2 beers, 2 yeasts, same nasty sulfur smell and taste
« Reply #6 on: February 06, 2013, 04:55:18 PM »
Other than what seems to me overcomplicated water additions (but to each their own) I don't see anything inherent. maybe someone else will be able to chime in.
"Creativity is the residue of wasted time" - A. Einstein

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Offline hulkavitch

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2 beers, 2 yeasts, same nasty sulfur smell and taste
« Reply #7 on: February 06, 2013, 05:04:33 PM »
in defense of my water i live in a very hard water zone and it was the simplest way i could find im order to get my ra down to an appropriate level for this beer. People around here tend to have good success with their dark beers but their lighter beers tend to miss the mark.


Which I tend to correlate with the water they are using. My cream ale and american hefes come out great. But i use kolsh and cal ale yeast with them.

I think it is the yeast strains? I just want to figure out how to avoid or correct this sulfur problem. I thought about trying white labs instead?   Maybe it is the ferm temperatures?

Offline erockrph

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Re: 2 beers, 2 yeasts, same nasty sulfur smell and taste
« Reply #8 on: February 06, 2013, 05:18:45 PM »
I don't have experience with these particular yeast strains, but some throw a whole lot of sulfur and it just takes time to clear it out. Raising the temp a few degrees at the end of fermentation may help clear out the sulfur a bit quicker.

Try opening the bottles and letting them "breathe" for a minute or two before pouring. It could be that the sulfur has continued to off-gas in the bottle and just needs to clear out of the headspace.
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Offline dmtaylor

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Re: 2 beers, 2 yeasts, same nasty sulfur smell and taste
« Reply #9 on: February 06, 2013, 06:46:00 PM »
What is the age of these beers?  Sulfur always disappears with age, even if it is really strong.  Normally this takes 3 to 4 weeks, but it can sometimes require several months.  If it is still fairly young, then relax, it will surely age out.  Just needs some time.
Dave

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Offline a10t2

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Re: 2 beers, 2 yeasts, same nasty sulfur smell and taste
« Reply #10 on: February 06, 2013, 06:55:42 PM »
Could they be light struck?
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Offline hulkavitch

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2 beers, 2 yeasts, same nasty sulfur smell and taste
« Reply #11 on: February 06, 2013, 08:13:49 PM »
the beers fermented for about three week in primary and then were bottled. The wit beer only has a few weeks in the bottles. The tricky thing about aging out sulfur is that I have been told wheat beers have a shorter shelf life and are intended to be drunk early. I dont know if that means a month or 2 or what?

Offline hulkavitch

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2 beers, 2 yeasts, same nasty sulfur smell and taste
« Reply #12 on: February 06, 2013, 08:15:07 PM »
not light struck that is for sure. fermented in basement and went into brown bottles and then put back in the basement.

Offline dmtaylor

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Re: 2 beers, 2 yeasts, same nasty sulfur smell and taste
« Reply #13 on: February 06, 2013, 09:44:25 PM »
Wheat beers are indeed best young.  Figure about 6 months before the flavors start to fade.  But your sulfur will probably be gone long before then.  I guess I can't say for sure, but probably about a 90% chance the sulfur will be gone or almost gone in one month to where you can enjoy the beer without issues.
Dave

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Offline anthony

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Re: 2 beers, 2 yeasts, same nasty sulfur smell and taste
« Reply #14 on: February 07, 2013, 08:25:59 AM »
Both of those strains are notorious sulfur producers. You can take measures to reduce it during fermentation (increase gas exchange surface area of the beer i.e. ferment in more shallow container, make it as easy as possible for the blow off to actually blow off). If you have to rush the beer into being ready, there are sometimes things you can do post-fermentation too. Like employing copper during a racking process, etc.