Beer Forum

Hi,

I've noticed that (since I started oxygenating w/pure O2) whenever I ferment my beer under 65, I get some sulfer notes in all of my beers (I only brew ales). It's always slight and it always goes away when I crash the yeast out. However, since I'm making a Hefeweizen, this isn't really an option, as I want a little bit of yeast in my beer. I get fairly vigorous ferments with all my beers and I raise the temp as the end of fermentation approaches with all of them to help them finish out. Like I said, normally I want a clear beer so this isn't an issue 90% of the time, but I would like to produce a weizen that isn't krystalweizen.

I just pushed some CO2 through the out tube to bubble out some sulfer, but it's making the beer foam like crazy and i'm worried it's going to kill my head retention.

Can anyone tell me what in my process could cause enhanced sulpher? Where could I adjust to prevent it from forming? Thanks.

So you are saying that you did not have this problem prior to aerating with pure oxygen? Have you recently switched up to any new yeast strains that you were not using before (I heard that cal ale fermented in low temps will produce sulfur, even though I have not experienced any lasting effects)? Could it be your water profile? Will the sulfur not clean up after proper conditioning time? Just throwin some ideas out there man!

I'd be surprised if you ended up with any residual sulfur after conditioning....

What is your oxygen rate and when you ferment over 65 with the same yeast no sulfer?

brewinhard wrote:So you are saying that you did not have this problem prior to aerating with pure oxygen? Have you recently switched up to any new yeast strains that you were not using before (I heard that cal ale fermented in low temps will produce sulfur, even though I have not experienced any lasting effects)? Could it be your water profile? Will the sulfur not clean up after proper conditioning time? Just throwin some ideas out there man!

Using the same yeast strains I always have. Have experienced this with Cal Ale, Kolsch, and Now weizen. I used to shake, never had this problem. It's started since I began using pure O2. I've been using the same water, so that's not it. The sulfer does clean up then the yeast drops out (american ales, and kolsch), but that doesn't help with a heffe, when I want the yeast in suspension.

Stinkfist wrote:I'd be surprised if you ended up with any residual sulfur after conditioning....

I was always told you're supposed to drink a weizen as fresh as possible. No?

DBear wrote:What is your oxygen rate and when you ferment over 65 with the same yeast no sulfer?

Don't have a flow meter. I give enough oxygen just so that the bubbles are breaking the surface and go at it for a minute. I don't get sulfer when I ferment 67-70.

What induces the yeast to give sulfer. Am I giving too much / not enough O2?

If you are aerating so the bubbles are breaking the surface of your wort, then the oxygen is not really getting into your beer as best it could. Try lowering it down even a little more so that barely any bubbles break the surface. This will allow the oxygen to remain dissolved in the wort and not back into the air.

As far as conditioning goes for your weizen did you give it two weeks after brewing before packaging? If so, then was there still sulfur noticeable? If during this time the yeast drops out just be sure to pick some up in your transfer to packaging to keep that haze going. The keg can always be lightly shaken to rouse the yeast before serving and bottles of course can be rolled to rouse the yeast back into suspension.

brewinhard wrote:If you are aerating so the bubbles are breaking the surface of your wort, then the oxygen is not really getting into your beer as best it could. Try lowering it down even a little more so that barely any bubbles break the surface. This will allow the oxygen to remain dissolved in the wort and not back into the air.

As far as conditioning goes for your weizen did you give it two weeks after brewing before packaging? If so, then was there still sulfur noticeable? If during this time the yeast drops out just be sure to pick some up in your transfer to packaging to keep that haze going. The keg can always be lightly shaken to rouse the yeast before serving and bottles of course can be rolled to rouse the yeast back into suspension.

I use that much oxygen just so I can get a consistent rate. I do use the lowest rate taht just breaks the surface. To me that's the best way I can measure flow rate without a meter.

I did give it two weeks.

Very interesting.... is there a "stump the brewer" show coming up?