So I have brewed Weissbiers before where Wyeast 3068 has given off sulfury smells early in fermentation, so I know this is a pretty normal occurrence in the early fermentation process. Well, 15 days ago I brewed a Small Saison (OG - 1.041). Mostly Pilsner malt, a little flaked rye, Citra and Amarillo added late in the boil. I did not make a starter with my pack of Wyeast 3711, but everything seemed to go pretty well. I checked it 7 and 10 days after I brewed, and the gravity reading both times was 1.004. On the 10th day, it tasted delicious and I figured it was done fermenting. I bottled today to free up a carboy, and when I racked it to the bottling bucket, I noticed a sulfury smell like in my previous Weissbier batches. This definitely wasn't there a few days ago. I already had it racked to the bucket, so I went ahead with bottling, praying that the sulfur smell will disappear with bottle conditioning. Am I correct in thinking that? Will it ever go away? Is this a sign of some sort of infection (I have never heard of an infection throwing off sulfury smells). Thanks for the help!
