11 replies to this topic

[shaggaroo]

I'm noticing a lot more sulfur production than the first time around, I'm sure it's normal but just thought it was weird... anybody else observe this?

[drewseslu]

During active fermentation?

[shaggaroo]

During active fermentation?

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.

[Big Nake]

Absolutely. I use a lot of the lager strains used for pilsner production or pseudo-pilsner beers... 2000, 2001, 2042, 2124, 2278, 2782, 800, 802, 830, 840, etc. and many of them (on the first run)will go for the typical primary fermentation and then throw some sulphur at the end. But if you use it again (which I always do), you will experience sulphur earlier in the process. I'm not sure why... I always pitch into 45-50° wort, oxygenate, etc. The good news is that the sulphur does go away relatively quickly and does not carry over into your glass of beer. Cheers.

[shaggaroo]

Thanks Ken, I was hoping you'd check in because I knew you used a lot of the lager strains. I did as you do, I oxygenate, pitched into about 47 deg wort and half a day later I was like "peeeuuuu". Glad to hear it will go away relatively fast.

[drewseslu]

During active fermentation I wouldn't worry about. If anything it is being blow off rather quickly.Here is an excerpt from Alistair Pringle's presentation on fermentation control at this year's Craft Brewers' Conference.Sulfur DioxideMore zinc yields less SO2Higher pitching rate yields less SO2More O2 yields less SO2Higher fermentation temperature yields less SO2Fermentation under pressure yields more SO2In my experience with WL830 is that it will finish pretty clean barring any serious problems.

[shaggaroo]

Thanks Drew... I actually thought I oxygenated pretty well and I pitched about 700 mL of slurry, added yeast nutrient, kept it cold, and I told it at the start, "listen, no pressure, just make a great beer for me would ya?"

[Big Nake]

...and I told it at the start, "listen, no pressure, just make a great beer for me would ya?"

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.

[shaggaroo]

I just opened the chest freezer and 48 hrs into the fermentation I detect almost no sulfur. So it did dissipate quickly.

[3rd party JKor]

I just did a four brew run of WLP830. I didn't notice sulfur during any of the fermentations. Not that that means anything, sulfur is common in cold temp ferments and can be produced by any yeast. Although I've heard 830 typically produces less sulfur than most lager strains.

[shaggaroo]

Thanks JK... As I said, I only really noticed it the first day and am wondering if maybe it was due to a fast and furious fermentation... I pitched about 700 mL of yeast slurry... so who knows, it has certainly slowed down though since pitching on Monday.

[Malzig]

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

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.