Author Topic: Hogarden clone  (Read 1417 times)

Offline Mark Wood

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Hogarden clone
« on: September 02, 2011, 06:58:27 PM »
I just sampled the brew. It tastes good but has a slight sulfurous smell I can't quite ignore.
Used Wyeast 3944. I fermented at 68 for a week,  then moved it inside where it started off again ( possibly due to higher temp ).
Any idea about the smell and if it will go away
Mark Wood, Newnan, GA

Offline tschmidlin

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Re: Hogarden clone
« Reply #1 on: September 03, 2011, 05:32:45 AM »
If you're smelling it, it is trying to go away  Give it some time.
Tom Schmidlin

Offline bluesman

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Re: Hogarden clone
« Reply #2 on: September 03, 2011, 08:07:44 PM »
If your beer is kegged, you can pop open the PRV and run some CO2 through the beer to help drive off the sulfer. CO2 gas will force the DMS out of the beer. Then just leave it open for about an hour without pressure to allow any residual DMS to escape.
Ron Price

Offline Mark Wood

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Re: Hogarden clone
« Reply #3 on: September 08, 2011, 04:33:36 PM »
Thank you guys. I do believe its starting to fade. I will try the CO2
Mark Wood, Newnan, GA

Offline eltharyon

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    • Barefoot Lion Brewing
Re: Hogarden clone
« Reply #4 on: September 11, 2011, 06:47:12 PM »
Yeah I did a wit earlier this summer, using Wyeast Forbidden Fruit, too lazy to look up the number.  The wife was blaming me for the smell, the beer was..."farty"...but that changed and it was a good summer drinker.