So guys, I was breing a Kettle Soured NEAPA. Did everything well. Kettle soured until PH of 3.3. Boiled, added my whirlpool Hops. Fermented with London Ale3. As I was entering for a fruit beer contest I Dryhopped at day 4 and also added 2kg (4lb) of a Brazilian Tipical Fruit purree (it is an acidy fruit). Waited full attenuation. So far so good. Cold crashed and, after 2 days (last monday), took a sample. It tasted simply fantastic. Hop Juicy along with the acidity I was looking for. Man, I was a happy brewer that day. Then it comes the sad part of the story. On Wednesday, took another sample before keging it, the hop aroma fled TOTALLY and I was getting an eggy smell. Not rotten, not nasty, but eggy, like raw eggs. I used a frozen fruit purree..so I was expecting it to be pasteurized, this was the only reason I did not do it myself. What do you guys think could have happened? Does it sound like an Infection? Taste is good, but smell is eggy. I let the temperature raise and washed with CO2. Waited 1 day and dryhopped again...just trying saving the batch.
It sounds like you are bubbling CO2 through it, which I think would be the right approach to a quick solution (And yet, it hasn't worked? Maybe needed more thorough purging). I've only used 1318 a couple times, without any sulfur. But perhaps the low pH environment or the fruit you added changes things. I would recommend that if you purge it again, you wait a while to see if you can taste it, and don't add the dry hops until you are convinced you can't. Otherwise you'll need to purge again and that's just wasting good aroma hops.
The good thing is that sulfur conditions out. If you are going to force carbonate this beer, you'll be even better off, as this is, very probably, a byproduct of yeast (from the cold crash) not bacteria so if you don't make the yeast active again with more sugar you should be OK.
Fermenting at cold temperatures can cause some yeast to throw sulfur. No idea about this strain, as I've never used it, but if you still had some fermentable sugar in solution before you cold crashed this could have been the source of your H2S. It could also be from a wild sacch. strain, but in your case I think this is unlikely.
Has anyone commenting on this ever had tipical fruit? My guess is that it's an off-flavor from that fermenting. Some fruits are better suited to fermentation than others. I know my ciders are really eggy while fermenting.
I was reading that as a "typical" fruit...Be interested to know if this is a specific fruit, (i.e. acerola, pitanga), or a mix
Do you have Perlick 650ss taps? I have them and found out after purchasing that Those are notorious for dumping out sulfur on the first pour of low ph beer and cider. It has to do with the passivation of some of the components in the tap.
Even then, what is "typical" Brazilian fruit, and have you ever fermented it? Me, knowing enough to know I don't really know much about Brazilian fruit, outside of it being "tropical", knows that fermented fruits don't always have linear aromas/flavors to fresh fruits.
I've had a Perlick 650SS for a few years now and have had no problems with sulfur. R U pimping for the other fine flow control faucets that have recently hit the market? He said "cider" ...(think Beavis and Butthead)
I wish I was! I did a keezer build earlier this year and have four 650ss taps. Two of the four have exhibited sulfur on the first pour of low pH beers (sours and saisons). It doesn't seem to be an issue on every product. I found this thread on how to fix the issue, but haven't done the fix Yet.
