« on: Today at 02:26:40 AM »
I posted about this dunkelweizen during the fermentation period because the yeast was producing strong sulfur aroma, and I was taken by surprise. Now that the beer has finally been kegged and carbed after a two week fermentation period, the sulfur aroma is still present, but definitely not as strong as during fermentation. Aside from this, the flavor is quite good with clove phenolics.
Will the sulfur ever dissipate completely? How soon? How does one avoid this in the future?