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Date: 04 Jul 2006 10:41:10
From: OrganicVeggie
Subject: Sulfur in Koelsch
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I just kegged 5 gallons of koelsch I made back in late April and I'm
noticing a hint of sulfur in the nose. My brewing partner and I made
10 gallons and fermented it in two 5 gallon batches using two 1L
starters grown from a single package of Wyeast #1007. Both went
through primary fermentation at around 57F. One batch went through a
1-2 week secondary in glass, was then bottled and conditioned at 55F
and had no sulfur nose. The other batch went through 2 weeks of
secondary at 57F, lagered for 3-4 weeks at 36F and then kegged.
Other than the sulfur note in the kegged batch, I was really happy with
WY1007. We got roughly 83% attenuation and a beautifully clear, crisp
beer. But, I could certainly try WLP029 or WY2565 next time. Does any
one have any other suggestions on avoiding/eliminating/reducing sulfur?
Basic recipe is as follows:
Size: 10 gallons
OG: 1.048 (11.9P)
IBU: ~27
SRM: ~5-6
85% Pilsener
10% Wheat
5% Munich
11.8 AAU Spalt (5.0%AA) 60 mins (~24.7 IBU)
2.5 AAU Spalt (5.0%AA) 15 mins (~2.2 IBU)
Wyeast #1007
Thanks!
-Sean
--
The power of accurate observation is frequently called cynicism by
those who don't have it.
- George Bernard Shaw
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Date: 04 Jul 2006 21:34:27
From: Brian
Subject: Re: Sulfur in Koelsch
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Let it lager longer, this yeast is known for putting off some sulfur, given
time it will fade.
"OrganicVeggie" <organicveggie@gmail.com > wrote in message
news:1152034870.699334.42550@p79g2000cwp.googlegroups.com...
>I just kegged 5 gallons of koelsch I made back in late April and I'm
> noticing a hint of sulfur in the nose. My brewing partner and I made
> 10 gallons and fermented it in two 5 gallon batches using two 1L
> starters grown from a single package of Wyeast #1007. Both went
> through primary fermentation at around 57F. One batch went through a
> 1-2 week secondary in glass, was then bottled and conditioned at 55F
> and had no sulfur nose. The other batch went through 2 weeks of
> secondary at 57F, lagered for 3-4 weeks at 36F and then kegged.
>
> Other than the sulfur note in the kegged batch, I was really happy with
> WY1007. We got roughly 83% attenuation and a beautifully clear, crisp
> beer. But, I could certainly try WLP029 or WY2565 next time. Does any
> one have any other suggestions on avoiding/eliminating/reducing sulfur?
>
> Basic recipe is as follows:
>
> Size: 10 gallons
> OG: 1.048 (11.9P)
> IBU: ~27
> SRM: ~5-6
> 85% Pilsener
> 10% Wheat
> 5% Munich
> 11.8 AAU Spalt (5.0%AA) 60 mins (~24.7 IBU)
> 2.5 AAU Spalt (5.0%AA) 15 mins (~2.2 IBU)
> Wyeast #1007
>
> Thanks!
>
> -Sean
> --
> The power of accurate observation is frequently called cynicism by
> those who don't have it.
> - George Bernard Shaw
>
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Date: 05 Jul 2006 14:45:22
From: John 'Shaggy' Kolesar
Subject: Re: Sulfur in Koelsch
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On 4 Jul 2006 10:41:10 -0700, <organicveggie@gmail.com > wrote:
> I just kegged 5 gallons of koelsch I made back in late April and I'm
> noticing a hint of sulfur in the nose.
Sulfur is just a by product of some fermentations. Certain yeast strains
are more prone to doing it than others, but I think they're all capable.
Usually it will go away during fermentation and won't hurt the beer.
John.
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