Sulphur Smell
Posted: Thu Jun 05, 2008 6:52 am
by ColdBraue
So I just bottled my American Wit a couple days ago and cracked one open to see how it was coming. All I can smell is sulphur. My guess is that it is an infection, but we had a really hot night here and the primary fermentation was around 80 degrees for the first 12 hours or so, and I think I overpitched the yeast (because I undershot my target OG)
Any thoughts?
Posted: Thu Jun 05, 2008 9:16 am
by Sent From My iPhone
What yeast did you use?
Posted: Thu Jun 05, 2008 10:23 am
by ColdBraue
Wyeast American Wheat
Posted: Thu Jun 05, 2008 10:30 am
by Mylo
How long did you leave it on the primary cake?
Mylo
Posted: Thu Jun 05, 2008 11:03 am
by ColdBraue
16 days in primary
Posted: Thu Jun 05, 2008 11:41 am
by Sent From My iPhone
I've never used Wyeast American Wheat, but I have used White Labs 320 American Wheat, which can produce some sulphur. The higher temperatures may have accentuated it in your case.
Posted: Tue Jun 10, 2008 8:06 am
by ColdBraue
So as it turns out, the sulfur smell was just in the one bottle I sampled. I tried two yesterday and they were just fine. It must have been a bottle infection!
Thanks for the help