WLP029 really does smell like ass

[nahthan]

I've done a number of lager fermentations over the years, and they're well known for spitting out sulfur, of course.

I've never tried to brew a Kolsch before, so I figured I'd use WLP029 "German Ale/Kölsch", but it's well known for pumping out lager-like sulfur. Wow, this one is brutal with the worst pungent ass-like sulfur I've ever smelled from a homebrew fermentation after getting about a day or so in.. Maybe my cat took a dump in the carboy when I wasn't looking.

[Sent From My iPhone]

I used it last Summer in a Kolsch, stinky as hell but a pretty good beer given enough time.

[SacoDeToro]

The colder you go with that yeast, the more sulfur it'll kick out during primary. I've found 60 degrees to be the sweet spot for that yeast. I'd recommend bringing the temps up to 65-67 degrees at the end of fermentation and hold for a few days to help out gas any excess sulfur. Then step cool it down to lager temps. You'll be pleased with the results. It's a great yeast.

BTW, WLP830 (German lager) is my primary lager yeast. I love the end results and crispness I get from that yeast, but it kicks out a shitload of sulfur during the first part of primary. I also bring up fermentation temps with that yeast towards the end of fermentation to about 63-64 degrees. Sure it acts as a d-rest, but I mainly do it to get rid of excess sulfur.

[nahthan]

The colder you go with that yeast, the more sulfur it'll kick out during primary. I've found 60 degrees to be the sweet spot for that yeast. I'd recommend bringing the temps up to 65-67 degrees at the end of fermentation and hold for a few days to help out gas any excess sulfur. Then step cool it down to lager temps. You'll be pleased with the results. It's a great yeast.

Thanks much Julian, this is my first chance to work with WLP029. High sulfur smell only lasted about 36 hours. I pitched at 56F and let it ramp up to 62F on its own. It's now sitting at about 60-62F. I'll raise it up to 65-67 for about days 6-8 of the ferment and then slowly bring it back down for lagering. I'm looking forward to the results, Koelsch is a great style. I hopped it on the low end for style to let everything else shine though.

BTW, WLP830 (German lager) is my primary lager yeast. I love the end results and crispness I get from that yeast, but it kicks out a shitload of sulfur during the first part of primary. I also bring up fermentation temps with that yeast towards the end of fermentation to about 63-64 degrees. Sure it acts as a d-rest, but I mainly do it to get rid of excess sulfur.

830 definitely does, agreed. Good tip about raising the temp; I've brought it up to the high 50s, but never as high as the low 60s. Maybe I'll try that with my next lager ferment. I've got a Rauchbier going with 820 right now (Oktoberfest/Maerzen) and that seems to have a moderate level of sulfur, a little lower than 830 and definitely a lot lower than WLP092.

[944play]

I fermented a hefeweizen with 3068 at 62F and it was even stinkier than my schwarzbier with 830 at 51. My next two 830 ferments, same temp, smelled like pixies and moonbeams and Same with w-34/70 Saflager I have going now, it just smells like hops and goodness.

That stinky schwarzbier was the best beer I've ever brewed.