I brewed a petite saison about three weeks ago and it still stinks of sulfur , it is finished at 1.007 and I was planning on kegging and serviing for a party in a couple weeks. Anyone have any ideas how to drive the smell off?
Tastes/Smells Like: Sulfur, burning match, rotten egg, raw sewage Possible Causes: Hydrogen sulfide, which is the chemical responsible for giving sulfur its unpleasant smell, is naturally produced by all yeast during fermentation. Many lager yeasts can create overwhelming sulfur-like aromas. Ale strains generally make such small amounts that the odor is unnoticeable. How to Avoid: During fermentation, the production of hydrogen sulfide is inevitable. Co2 will carry most of the hydrogen sulfide away. Conditioning or lagering after primary fermentation is complete should make any left over sulfur smells or tastes fade over time.
If you keg it, you can carbonate, and then vent the PRV periodically. Sulfur compounds like H2S are very volatile, and will vent off quickly. Sample the beer as you do this, and stop venting when you no longer detect it.
Thanks guys I was thinking of adding a small amount of a simple sugar to help kick up some CO2 but it doesn't really sound overly necessary.
Yeah sounds like it just needs a little conditioning time. Remember that yeast don't work on your schedule. It could totally clean up by party time though.
Not sure how long you had it in secondary (if at all), but I brewed a Belgian IPA a little while back that suffered the same sulfuric smell at the 2-3 week mark. I racked it to secondary for another 2-3 weeks and the sulfur disappeared, replaced by big juicy fruit aromas. I would say it should clean up fine if allowed to vent like hopfenunmaltz suggests above.
I'm going to serve another beer that has been conditioning a lot longer, this beer is going to get brett L and sit for another few months. Thanks everyone .
