liberty_nz
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- Joined
- 29/1/07
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Hi,
I have now tried two wheat beers with a lack of success - both have suffered from the same problem, a massive amount of sulphur being vented off during the ferment.
For the first batch, I used wyeast 3068 (made a 1 litre starter, fermented at 20 degrees). It was an absolute sulphur bomb so went down the drain.
The second one is using whitelabs wlp300 (made a 2 litre starter, fermented at 20 degrees) and also has a large amount of sulphur but not as pronounced as the first.
Does anyone experience the same sort of thing with the Weihenstephan wheat yeasts? Is it just a case of yeast stress?
I didn't try lagering the last one but might try with this version but i can't stand sulphur aroma and taste in beer.
Any hints or tips appreciated...
Thanks.
I have now tried two wheat beers with a lack of success - both have suffered from the same problem, a massive amount of sulphur being vented off during the ferment.
For the first batch, I used wyeast 3068 (made a 1 litre starter, fermented at 20 degrees). It was an absolute sulphur bomb so went down the drain.
The second one is using whitelabs wlp300 (made a 2 litre starter, fermented at 20 degrees) and also has a large amount of sulphur but not as pronounced as the first.
Does anyone experience the same sort of thing with the Weihenstephan wheat yeasts? Is it just a case of yeast stress?
I didn't try lagering the last one but might try with this version but i can't stand sulphur aroma and taste in beer.
Any hints or tips appreciated...
Thanks.