2nd Gen WL830
#1
Posted 17 August 2010 - 05:29 PM
#2
Posted 17 August 2010 - 05:31 PM
#3
Posted 17 August 2010 - 05:55 PM
Yes it's just throwing more sulfur at the start of fermentation than I remember with the 1st gen. I'm only about 24 hrs into fermentation.During active fermentation?
#4
Posted 17 August 2010 - 06:41 PM
#5
Posted 17 August 2010 - 06:56 PM
#6
Posted 17 August 2010 - 07:48 PM
#7
Posted 17 August 2010 - 08:01 PM
#8
Posted 18 August 2010 - 05:40 AM
Hmm. So when I experience a sulphury smell, I can conclude that I [possibly] under-oxygenated, underpitched, I'm fermenting too cool or I should do an 'open' fermentation? Again, anytime I reuse a lager strain (that is capable of producing a sulphury smell), I get more sulphur earlier in the fermentation process and the resulting beers would never suggest that there was a problem. Good discussion gang. Cheers....and I told it at the start, "listen, no pressure, just make a great beer for me would ya?"
#9
Posted 18 August 2010 - 06:06 AM
#10
Posted 21 August 2010 - 07:29 PM
#11
Posted 22 August 2010 - 07:54 AM
#12
Posted 23 August 2010 - 07:51 AM
I've seen this proposed before as a reason to see more SO2 from repitched yeast, which I get with some strains, too. I guess the idea is that the yeast comes loaded with a healthy supply of zinc, which gets depleted during the first ferment. I've started using a zinc-containing yeast nutrient to see if it resolves the problem for me.Here is an excerpt from Alistair Pringle's presentation on fermentation control at this year's Craft Brewers' Conference.Sulfur DioxideMore zinc yields less SO2
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