What are you brewing?

[nzbrewer]

Since this is the most popular thread on the RealBeer.co.nz forum I thought I would start it here just to see what happens

[MrC]

This T58 is a really fast worker. Fermenting at 18C, full krausen after 5-7 hours and krausen completely fallen away after 2 days. Still bubbling & very sulphury coming from the airlock. Hope it's OK.

[denimglen]

Which caramunich?

I used T-58 ages ago and got lots of nice spicy, peppery notes out of the airlock but by time it was in the keg drinking they're all away with the fairies.

Would be interested to know what it's like for you at drinking. Didn't have temp control or much experience at that time.

[MrC]

Weyermann Caramunich from Liberty Brewing, that's all I know about it. Smells fantastic and wort is a nice rich coppery color.

Yeah, I'll let you know what it's like. If it's any good I'm gonna use the other packet with a spilt wort AG batch and enter it in the NHC.

[jt]

I think its caramunich II from Stu at Liberty last time I checked ?
I had some III from Mike early last year which was excellent, not tried II though.

[MrC]

The sulphur coming off this thing is unbelievable! Great for a dutch oven but not something I want in my beer.

Is it a bad sign?

[JoKing]

Not a good sign. When I've had yeasts that go Sulphury on me - they generally don;t lose the smell. I have to admit that the T58 I used didn't go sulphury... but plenty of others did! Namely wlp 400, wy Forbidden Fruit, wlp 380, wy Bavarian Weizen (not 3068).

[MrC]

Any tips on how to reduce the sulphur. Cold crash? Some kind of diacetyl rest style temp increase? Or should I just leave it on the yeast hoping it will be reabsorbed.

[JoKing]

I've left it on the yeast - it helps a bit. Mine were real bad though - like one stank the house out it was so bad. I think the yeast itself becomes saturated in the sulphir compounds - and after the beer is bright - it stops stinking!

I have to say - the ones of mine that went that way never became outstanding beer... it hardly bacame pleasant. One or two were drinkable, but there was two that I ended pouring down the sink. I think I ended up losing patience.

With this - I'd leave it at room temp for 2 - 3 weeks after fermentation, and give it a bit of sensory analysis after that... after that, you can brighten it up to see if that helps.

It should be OK...

[MrC]

Thanks Joe.

[JoKing]

Sorry I couldn't be more positive...

Anyone else got experience in dealing with Sulphur to thins extent?

[James P]

Only from a lagering perspective, which is expected, and will subside after 3 - 6 weeks @ 2C.

Maybe worth a post on AHB, capture a greater audience?

[Stu McKinlay]

It will subside. I remember a little sulphur off T-58 but it subsided to fruit and pepper esters. Give it plenty of time at warm temperatures to let it continue to do its thing.