Using 830 for the first time. 2 days into ferment and the sulfur is unbelievable. My SOP is build up a 4L starter, pitch all 4L at approx 64F, at first signs of CO2 cool to 50-52F (this is where I am right now). Around 1.020 I’ll begin a slow ramp up. I just read about pitching cold. Let the starter finish, crash, decant, then pitch only slurry into 50F wort. Would this create less sulfur? Cleaner flavor? Maybe it’s time to change my SOP. My lagers have always been good, but would cold pitch bring me to the next level?
Smelling sulfur now (two days into ferment) means that it won’t be there when it’s done?
When I brew my Helles, I have used 2124 (Bohemian Lager), in lieu of WLP 830. I get a strong sulfur aroma while the beer is actively fermenting that goes away once the beer is done. Give it some time and taste it at the end. If it is still there, try the copper thing that Brewbama mentioned in a previous post on this board.
2 days in? Relax.
I’ve used 2124 before, got some sulfur, but not like this. Was just wondering if 830 is more prone to it.
I get lots of sulphur when I use my usual wlp833 german bock. Starts on day 2 and ends a few days later. Now when I use it I expect the smell of sulphur and think, things are normal.
The sulfur production has dropped.
I use 830 in my Helles and it is a sulfur bomb but it does dissipate. If I may though, this is just what Ive learned and now practice, pitch your yeast at fermentation temps. Pitching at 64 might introduce unwanted esters. In my Helles, I ferment at 54*. I have pitched my lager yeasts as low as 48* with very low lag times. Keep in mind that when using lager yeasts, overpitch but expect a longer fermentation time.
Time heals all sulfur. Always. Usually within a few weeks, occasionally months. But always.
That’s what I am counting on.
i always get sulfur with 830 early on, its a house strain of mine and i can almost promise you it will mellow out
I’ll echo what others are saying. With the 830 yeast I’ve gotten a whole lot of sulfur during fermentation, often stronger than with other lager yeasts I’ve used in fact, and this is with pitching at fermentation temp of around 52 degrees. Then a little time in the keg clears it for a delicious beer. Time is our friend.
Well, I was hoping, and hoping… and hoping. But, it ain’t happenin. So, out with the old in with the new. I need the keg for my Falconers Flight APA.
Did you do a D-rest? Things really pick up when I do one.
I’m fermenting a Hefe with Wyeast3068 and it had a sulphur smell at about 24 hours in. Now I’m at 72 hours in and no sulphur smell. Like dmtaylor said, “time heals all sulphur”. Relax and enjoy the ride!