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Faster way of getting rid of that sulfur smell?
So I've got an American wheat going that I just dry hopped yesterday. I used a Kolsch yeast that gives off a sulfur aroma/flavor and normally this isn't a problem because you lager a kolsch and it'll fade with time but I'm looking to put this one on tap next week. Would purging the keg several times with CO2 move this along any faster or is it one of those things that "needs time to do its thing"?
I would say it would, I lose dryhop aroma quickly when messing around with pressure relief when bottlegunning or filling a couple loosies. I would assume any built up aroma would also get purged. Let us know!
This is just the reason I didn't go with WLP029 when I was shopping around for a different yeast. I never found any good info on how long it took to age out, but I'm interested to see if anyone else knows the answer.
On the plus side, I've read that this yeast is great once the sulfur goes away.
I've got a Kolsh that's about two weeks, that I used WLP029 on and I never really had any major sulfer smell. When I Fermented I aimed for the low side of the acceptable temp range. doesn't help you out if your done fermenting though.
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