Kellerbier is very murky, and a lot of sulfur aroma

[PiracyBC (PiracyBrewing)]

So I finally got around to brewing my first lager, a kellerbier since it would be the most forgiving with clarity since it meant to have haze to it. I used Wyeast 2206 as the yeast strain with a 1 liter starter. Fermented at 50 degrees for the first five days then ramped it to 55 for two days 62 for a day and now at 66 for a day. I took a gravity reading yesterday and its still very cloudy/murky and there is a sulfur aroma on the nose. It taste great and I’m not really concerned sulfur aroma since its a lager strain and I know it will gas out. But it being so murky like is what’s concerning me. Looks almost like a giant yeast starter. I mashed only for 45 minutes and got my conversion I needed and I did not use a whirlfloc tablet since clarity wasn’t important for the style. I did a 60 minute boil. So two questions,

Has anyone brewed a kellerbier or a lager and ran into this?
And will cold crashing drop most of the yeast out of suspension?

I have gelatin fining if it comes to using that I will but I’m trying not to.

[dannyjed]

Try cold crashing.

[PiracyBC (PiracyBrewing)]

I will try that after todays temp ramp and see what happens.

[dmtaylor (Dave Taylor)]

I wouldn’t crash it yet.  I’d just try to be patient and leave it for another ~3 days, I’ll bet it will begin to clear significantly in that time.  If you crash it too early, you might end up with diacetyl, and lock in the sulfur instead of getting rid of it.  Keeping it warm for a few more days allows the yeast to clean up after itself a bit before it all settles out.

[PiracyBC (PiracyBrewing)]

@dmtaylor

I wouldn’t crash it yet.  I’d just try to be patient and leave it for another ~3 days, I’ll bet it will begin to clear significantly in that time.  If you crash it too early, you might end up with diacetyl, and lock in the sulfur instead of getting rid of it.  Keeping it warm for a few more days allows the yeast to clean up after itself a bit before it all settles out.

That makes sense, I stuck my gravity sample in the freezer to see if any of the yeast would drop. But when I tasted it you got the sulfur taste instead of just aroma, where it tasted fine before I stuck it in the freezer. Thanks for the advice. Do you think 66 is the highest I should go on the temp ramp?

[denny]

@dmtaylor

I wouldn’t crash it yet.  I’d just try to be patient and leave it for another ~3 days, I’ll bet it will begin to clear significantly in that time.  If you crash it too early, you might end up with diacetyl, and lock in the sulfur instead of getting rid of it.  Keeping it warm for a few more days allows the yeast to clean up after itself a bit before it all settles out.

That makes sense, I stuck my gravity sample in the freezer to see if any of the yeast would drop. But when I tasted it you got the sulfur taste instead of just aroma, where it tasted fine before I stuck it in the freezer. Thanks for the advice. Do you think 66 is the highest I should go on the temp ramp?

The exact temp doesn’t really matter. All you’re trying to do is make the yeast more active. I typically do d rests in the low 70s.

[dmtaylor (Dave Taylor)]

@denny

@dmtaylor

I wouldn’t crash it yet.  I’d just try to be patient and leave it for another ~3 days, I’ll bet it will begin to clear significantly in that time.  If you crash it too early, you might end up with diacetyl, and lock in the sulfur instead of getting rid of it.  Keeping it warm for a few more days allows the yeast to clean up after itself a bit before it all settles out.

That makes sense, I stuck my gravity sample in the freezer to see if any of the yeast would drop. But when I tasted it you got the sulfur taste instead of just aroma, where it tasted fine before I stuck it in the freezer. Thanks for the advice. Do you think 66 is the highest I should go on the temp ramp?

The exact temp doesn’t really matter. All you’re trying to do is make the yeast more active. I typically do d rests in the low 70s.

+1  Anything “not cold” is just fine.

[PiracyBC (PiracyBrewing)]

@dmtaylor

@denny

@dmtaylor

I wouldn’t crash it yet.  I’d just try to be patient and leave it for another ~3 days, I’ll bet it will begin to clear significantly in that time.  If you crash it too early, you might end up with diacetyl, and lock in the sulfur instead of getting rid of it.  Keeping it warm for a few more days allows the yeast to clean up after itself a bit before it all settles out.

That makes sense, I stuck my gravity sample in the freezer to see if any of the yeast would drop. But when I tasted it you got the sulfur taste instead of just aroma, where it tasted fine before I stuck it in the freezer. Thanks for the advice. Do you think 66 is the highest I should go on the temp ramp?

The exact temp doesn’t really matter. All you’re trying to do is make the yeast more active. I typically do d rests in the low 70s.

+1  Anything “not cold” is just fine.

Thanks for the advice! I will just leave it alone for a few days.

[chinaski]

@dmtaylor

@denny

@dmtaylor

I wouldn’t crash it yet.  I’d just try to be patient and leave it for another ~3 days, I’ll bet it will begin to clear significantly in that time.  If you crash it too early, you might end up with diacetyl, and lock in the sulfur instead of getting rid of it.  Keeping it warm for a few more days allows the yeast to clean up after itself a bit before it all settles out.

That makes sense, I stuck my gravity sample in the freezer to see if any of the yeast would drop. But when I tasted it you got the sulfur taste instead of just aroma, where it tasted fine before I stuck it in the freezer. Thanks for the advice. Do you think 66 is the highest I should go on the temp ramp?

The exact temp doesn’t really matter. All you’re trying to do is make the yeast more active. I typically do d rests in the low 70s.

+1  Anything “not cold” is just fine.

Thanks for the advice! I will just leave it alone for a few days.

AFter that, you always have the option to lager for a few weeks.  Maybe not in the kellerbier tradition, but it’s your beer.