I kegged a hefeweizen a little too early and now it pours with a strong sulphur aroma. From asking around it sounds like the best option to fix it is going to be to purge the CO2 and let it sit with the PRV open for a week or so. Is there a better method to remove the odor?
Don’t let it set with the PRV open - it will oxidize the beer. I wioul vent it, apply more CO2, wait some time, vent again, repeat until the sulfur is gone.
You could also try it set for week, the sulfur could be gone.
Hmm, yes I wondered about oxidation with the PRV left open for a week. That doesn’t seem like the best idea. I like the let it sit and see if it’s better option and the periodic vent option. I’ll try those.
Keep it warm and wait 2-3 weeks. Sulfur will magically disappear with age, I guarantee it. No other special action necessary.
Even in a pressurized keg? Does the yeast clean it up?
Yes.