I've got another rotten egg special going on.
I've done around 8 lager brews across the last year and half and I reckon about 3 of those have thrown a massive (and I mean MASSIVE) amount of sulphur, that due to the sheer volume I haven't been able to get rid of through lagering.
Latest brew is a weirdo Amber Lager thing I put together, 50/50 pale & lager malt with some choc and rye caramel, bittered with some Northern Brewer with some Sauvin and Saaz later additions.
I've centred my brewing process on generally producing 2L of extra wort which I use for making a stir plate starter with whatever yeast I'm using. Starter then gets chilled, majority of beer poured off and remainging 200-300ml pitched. In this case it is WY2124, not usually known for throwing a lot of sulphur.
Thing is I used the same yeast and process for a Pilsner recently which turned out a beauty and scored pretty well in a recent comp. Only difference I can think of is the Pilsner starter was put together @ ambient temps in winter, took quite a while (prolly ~ 1 week) to product enough yeast to pitch. The rotten eggs brew starter was done while pretty warm here in Sydney and only took 4 or 5 days to give me enough yeast.
Both brews pitched cold, both fast starts (within 24 hours) and good ferments.
One other thing I can think of is the rotten egg brew had a softer boil than the Pils but I can't believe that would make the huge difference.
I've heard some infections will cause a high level of sulphur but I'd like some more detail of exactly what type of infection if anyone has any, if indeed that is the cause.
It's going to to sit in CC for a couple of weeks but if it's still a rotten egg mess after that then more than likely it's going into the bin.
I've done around 8 lager brews across the last year and half and I reckon about 3 of those have thrown a massive (and I mean MASSIVE) amount of sulphur, that due to the sheer volume I haven't been able to get rid of through lagering.
Latest brew is a weirdo Amber Lager thing I put together, 50/50 pale & lager malt with some choc and rye caramel, bittered with some Northern Brewer with some Sauvin and Saaz later additions.
I've centred my brewing process on generally producing 2L of extra wort which I use for making a stir plate starter with whatever yeast I'm using. Starter then gets chilled, majority of beer poured off and remainging 200-300ml pitched. In this case it is WY2124, not usually known for throwing a lot of sulphur.
Thing is I used the same yeast and process for a Pilsner recently which turned out a beauty and scored pretty well in a recent comp. Only difference I can think of is the Pilsner starter was put together @ ambient temps in winter, took quite a while (prolly ~ 1 week) to product enough yeast to pitch. The rotten eggs brew starter was done while pretty warm here in Sydney and only took 4 or 5 days to give me enough yeast.
Both brews pitched cold, both fast starts (within 24 hours) and good ferments.
One other thing I can think of is the rotten egg brew had a softer boil than the Pils but I can't believe that would make the huge difference.
I've heard some infections will cause a high level of sulphur but I'd like some more detail of exactly what type of infection if anyone has any, if indeed that is the cause.
It's going to to sit in CC for a couple of weeks but if it's still a rotten egg mess after that then more than likely it's going into the bin.
