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Sulphur Smell

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Sulphur Smell

Thu Jun 05, 2008 6:52 am

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?
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ColdBraue
 
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Thu Jun 05, 2008 9:16 am

What yeast did you use?
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Thu Jun 05, 2008 10:23 am

Wyeast American Wheat
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ColdBraue
 
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Thu Jun 05, 2008 10:30 am

How long did you leave it on the primary cake?


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Mylo
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Thu Jun 05, 2008 11:03 am

16 days in primary
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ColdBraue
 
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Thu Jun 05, 2008 11:41 am

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.
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Tue Jun 10, 2008 8:06 am

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
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ColdBraue
 
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