beercus
Well-Known Member
- Joined
- 4/9/13
- Messages
- 329
- Reaction score
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I have had this witbier in primary for 4weeks @ a consistent 19oC
It taste great except for quiet a prominent sulphur smell... In hindsight I should of added yeast nutrient and also pitch a bigger starter.
As u can see it is also very milky, I know it is not suppose to be clear but this is a little much.
I have been told to be patient with WLP400 and am prepared to wait longer but not sure of my next steps. For the first two weeks, I regularly gave it a swirl.
1. Will the sulphur smell dissipate over time in the bottle or is there something I should do to it?
2. Should I go to a secondary with gelatin?
What would you do next?
Thanks
Beercus
It taste great except for quiet a prominent sulphur smell... In hindsight I should of added yeast nutrient and also pitch a bigger starter.
As u can see it is also very milky, I know it is not suppose to be clear but this is a little much.
I have been told to be patient with WLP400 and am prepared to wait longer but not sure of my next steps. For the first two weeks, I regularly gave it a swirl.
1. Will the sulphur smell dissipate over time in the bottle or is there something I should do to it?
2. Should I go to a secondary with gelatin?
What would you do next?
Thanks
Beercus