I was harshly reminded of the unpleasant sulfur I got using Lallemand’s Belgian Wit yeast recently, after using it again in a Witbier. Anyone else experience this? I now remember deciding this was a liquid yeast only style (before taking a 3 yr hiatus).
It happens when you make mistakes.
RDWHAHB and try again.
“It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts.” - Sherlock Holmes (A. Conan Doyle)
Mistakes like choosing the wrong yeast?
No.
Mistakes like unpleasant sulfur.
“It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts.” - Sherlock Holmes (A. Conan Doyle)
Care to explain?
No problem.
Post stated “I was harshly reminded of the unpleasant sulfur I got using Lallemand’s Belgian Wit yeast recently, after using it again in a Witbier.”
I responded that it’s no the yeast problem but a brewing error.
Unpleasant sulfur could be yeast health/ handling or infection or a combination of both.
Cheers!
“It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts.” - Sherlock Holmes (A. Conan Doyle)
I am certain what I’m getting is related to the yeast strain. Maybe I over-pitched, or under-pitched but I am a meticulous brewer, and for this feature to only show up with this yeast, once years ago and once now, I have no doubts.
I apologize if I sounded argumentative. It wasn’t my intention.
Manufacturers do significant testing, so the yeast’itself is definitely ok and won’t create bad sulfur compounds when use as directed.
It’s possible that the yeast was bad without you knowing.
Cheers!
“It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts.” - Sherlock Holmes (A. Conan Doyle)
Very true. It can also be related to yeast strain.
Is it in a keg? You can usually blow off excess sulfur by intermittent pressurize/vent cycles over the course of a few days.
I haven’t used this yeast yet, but I know the liquid witbier yeast strains also produce sulfur. The solution: Let the beer age for 4 weeks prior to drinking. My guess is you just need more time, as the sulfur will age out on its own. No need to vent off or do anything different, besides being patient. I cannot 100% guarantee this will work, but I’m pretty dang sure aging will help.
Thanks guys. It is still in the fermenter. I was planning to keg it earlier this week, but took a sample and picked up the sulfur. I’m going to sample it again in a few days.
Have you gotten feedback from other tasters? Maybe this strain throws off something you happen to be particularly sensitive to. Everyone’s palate is different.
If it’s still in the fermenter, it’s too soon to be concerned.
Thanks Denny. I’m at 5 weeks right now. Not used to letting them go this long, but I’ve read that on the homebrew scale hydrostatic pressure isn’t a concern.
For sure. I have tried many fermenter samples and winced at how weird the beer tasted but 4-6 weeks later the beer was as expected. The sulfur should age out. If the beer ends up good then you can feel good about using the yeast strain again. If you’re twitchy about it, I’m sure there are other strains for that style you can try.
Denny I seem to recall from one of your podcasts that sulfur could be removed by tossing a hunk of copper in the fermenter. Do I recall correctly, or is that a fabrication of my once fertile gray matter? 
I believe I recall Keith putting a section of copper pipe in a beer to alleviate an off smell/flavor. I tried with copper pennies with no luck.
One day, you’ll wake up and there won’t be anymore time to do the things you’ve always wanted to do. Don’t wait. Do it now.
Copper can help with sulfur, that’s pretty common advice. But don’t discount the fact that aging also works. I’ve only used copper one time since learning about it around 15 years ago, when I was in a hurry and needed the sulfur out immediately. The rest of the time it just ages out after a few weeks.
I asked the question because I used it recently in a batch that threw sulfur like a paper mill. It was horrific. I added a 4 inch piece of 1/2 inch copper pipe to the keg and it seemed to work . The excess sulfur seemed to be the result of Mangrove M41 AND Sodium Metabisulfite in the fermenter (my assessment). The reason behind the S Meta in the fermenter is discussed in another thread.