K-97 yeast and sulfur

Discussion in 'Homebrewing' started by deleted_user_1007501, Jun 10, 2018.

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  1. deleted_user_1007501

    deleted_user_1007501 Initiate (0) Jun 30, 2015

    I’ve heard this yeast can stink a lot when fermented at low temps (~55 F). I’ve got a odds-and-ends ale in a one-gallon carboy right now. I have it at 65-68 degrees. It fermented hard for about 36 hours, and now it’s just an egg bomb.

    Does the sulfur work itself out after a few weeks with this yeast? Or was there something I fucked up with pitching/aerating?
     
    #1 deleted_user_1007501, Jun 10, 2018
  2. Prep8611

    Prep8611 Savant (1,208) Aug 22, 2014 New Jersey

    It will work itself out. Give it time young patawan.
     
    #2 Prep8611, Jun 10, 2018
  3. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    I brewed a cream ale with it not too long ago. Maybe there was some sulfur at some point, but it went away. Beer came out pretty clean
     
    #3 pweis909, Jun 10, 2018
  4. makisupapolice14

    makisupapolice14 Pundit (799) Jun 5, 2005 New York

    It'll work out soon. If you keg pull the release valve once and awhile and you'll be good. You have to be patient with that yeast but once it settles it's good
     
    #4 makisupapolice14, Jun 10, 2018
  5. deleted_user_1007501

    deleted_user_1007501 Initiate (0) Jun 30, 2015

    No kegging, it’s a one gallon batch so I have to rely on it working out in the carboy itself.
     
    #5 deleted_user_1007501, Jun 10, 2018
  6. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    ...which IMO would still be the right thing to do, even if you were kegging the batch later. Give the sulfur (sulfide) time to blow off/dissipate before locking it into a keg or bottle.

    That said, sulfide can diminish in a keg or bottle. Ironically, the less care you take with preventing O2 exposure, the more/faster the sulfide will be oxidized (and transformed into a non-objectionable compound/ion). But obviously, it's preferable to package beer that doesn't smell like rotten eggs in the first place.
     
    #6 VikeMan, Jun 10, 2018
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  7. deleted_user_1007501

    deleted_user_1007501 Initiate (0) Jun 30, 2015

    Damn, that’s a handy bit of information! In the off-chance that it still smells like a fucking fart in 3 weeks, I won’t have to be too hellbent on not accidentally oxidizing it. Good thing it’s only a gallon. Cheers!!
     
    #7 deleted_user_1007501, Jun 10, 2018
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