Author Topic: sulfur from T58  (Read 403 times)

Offline goschman

  • Senior Brewmaster
  • ******
  • Posts: 1562
    • View Profile
sulfur from T58
« on: April 23, 2014, 08:35:15 AM »
I brewed my first belgian style beer on Monday so I apologize for my lack of knowledge on this subject. Specifically I brewed a wit using T58.

My pitch temp was 66F. Airlock activity was visibile within 16 hours. The ambient temp is currently around 67F and the beer looks to be about 70-71F. Yesterday, the aroma seemed pretty neutral but now it has a strong sulfury/rotten egg character to it.

Is this normal for belgian yeasts, specifically T58? The temp is higher than anticipated. What can I expect from a 70F fermentation compared to something cooler?
« Last Edit: April 23, 2014, 08:50:38 AM by goschman »
On Tap:                       
Lemongrass Blonde / Habnero Wit / XPA #2 / American Strong Ale
              
Fermenting: SurpRYEs
Up Next: Baltic Porter, Saison, Kolsch

Online kramerog

  • Senior Brewmaster
  • ******
  • Posts: 1143
    • View Profile
Re: sulfur from T58
« Reply #1 on: April 23, 2014, 08:50:51 AM »
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.
Brewers of South Suburbia
Brixie's Brewers
Oak Park Homebrewers

Offline goschman

  • Senior Brewmaster
  • ******
  • Posts: 1562
    • View Profile
Re: sulfur from T58
« Reply #2 on: April 23, 2014, 08:53:56 AM »
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.

Thanks! I didnt use unmalted wheat so there's that. I wasn't really too worried but just wanted to make sure it was normal. I primarily use US05 so have little experience with how other yeasts behave.

Will the 70F fermentation temp increase 'belgian' characteristics?
On Tap:                       
Lemongrass Blonde / Habnero Wit / XPA #2 / American Strong Ale
              
Fermenting: SurpRYEs
Up Next: Baltic Porter, Saison, Kolsch

Offline goschman

  • Senior Brewmaster
  • ******
  • Posts: 1562
    • View Profile
Re: sulfur from T58
« Reply #3 on: April 23, 2014, 03:33:53 PM »
This yeast appears to be very fast acting. The vigorous activity has quickly slowed and the temp has dropped back to 67 within a few hours.
« Last Edit: April 23, 2014, 03:35:56 PM by goschman »
On Tap:                       
Lemongrass Blonde / Habnero Wit / XPA #2 / American Strong Ale
              
Fermenting: SurpRYEs
Up Next: Baltic Porter, Saison, Kolsch

Offline HoosierBrew

  • Official Poobah of No Life.
  • *
  • Posts: 6636
  • Indianapolis,IN
    • View Profile
Re: sulfur from T58
« Reply #4 on: April 23, 2014, 03:38:13 PM »
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.

+1.  And even WY3944 is a sulfur producer initially, but it dissipates pretty quickly. No worries.
Jon H.

Offline goschman

  • Senior Brewmaster
  • ******
  • Posts: 1562
    • View Profile
Re: sulfur from T58
« Reply #5 on: April 23, 2014, 03:43:11 PM »
Awesome. Good to know. Thanks guys.

On Tap:                       
Lemongrass Blonde / Habnero Wit / XPA #2 / American Strong Ale
              
Fermenting: SurpRYEs
Up Next: Baltic Porter, Saison, Kolsch