Get rid of a sulphur smell

[Simon David kelly]

Hi,

I put on a mini brew (7-8 litres) on Sunday afternoon which had an OG of 1.044, and by last night (Wednesday) it was down to 1.012 and has a sulphur smell to it. Taste is ok though.

I've had it suspended an inch above a heat pad which has kept it at a constant(ish) 22-23 C.

How can I get rid of the sulphur smell? Will leaving it where it is work or do I need to take it away from the pad and lower the temp a bit?

Cheers

Si

[MrC]

I'd say your best bet is to keep it on the yeast a bit longer in the hope that the sulphur will be reabsorbed by the yeast. I wouldn't change the temp at this stage but...

22-23c sounds a bit high to me. I found that I was getting sulphur smells (burnt match heads) from US-05 when I was fermenting around 21c and they all went away when I fermented around 18-19c.

Maybe some post fermentation cold conditioning would help?

[Simon David kelly]

It's at the top of the recommended temp range. I

'm sort of at the mercy of the of some very basic temp control .. either 22-24 with the pads, or 8-16 without ... the room gets quit cold over night.

[Glynn Foster]

Yeah, I reckon leave it for more days. I'd agree that you're probably best starting 18-19 if you can, and then raising the temperature towards the end of the ferment. This week has been a bit chilly, but I reckon you can probably ditch the heat pad from now on - you'll be working hard to get the temperature down soon! :)

[Dai]

Try serving a round of curried eggs half an hour before having a pint; you'll not notice any (new) sulphur smells if you do this...

[Simon David kelly]

Hahaha

Nice one