Beer Forum

I'm about three days into the primary fermentation and the yeast is kicking out some serious sulfur. The room temperature is 66-68F, OG was 1.058 and i used pure O2. The base beer is 2-row, 20% rye, and 20% vienna.

has anyone noticed that this yeast commonly kicks up loads of sulfur?

smells like a lager fermentation. as you may be able to tell, i've never used this yeast before.

Higher sulfur levels are expected with the strain of yeast. They will die out and become almost undetectable in the final beer. No worries!

sweet...thanks badrock!

i figured they'll die out like in a lager. just wanted to make sure cuz this is a "ale" yeast.

Hey guys..is WYeast 1010 similar to White Labs WLP 320 American Hefe? Does it produce a product similar to Widmer Heffewiezen? I'm splitting a ten gallon batch of wheat beer and I'm going to pitch two different yeasts. I'm looking for a Widmer like product in one and something cleaner in the other. I've had many beers called American Wheats that were very clean did not have the Widmer/Pyramid characteristics. Any suggestions? Cal-ale? Kolsch?

well here's a site that says one thing....

http://www.mrmalty.com/yeast.htm#Wyeast

this site says they are the same....

http://www.franklinbrew.org/brewinfo/yeastchart.html

so you could try either wy1010 or wlp320 and also i would consider other kolsch style yeast. if you want it clean stay away from german hefe yeast!