Sulfur smell during fermentation using English ale yeast

[Michael van Wijk]

I've just started fermenting an American Pale Wheat Ale using Windsor yeast and noticed that there's quite a strong sulphide smell coming off it 3 days in. OG 1.064, currently 1.022 and still going. Is this normal or suggests a dud yeast? The fermentation temp is 19-20 deg C. I noticed when rehydrating it, it had an unusual almost sulfury nose. As I added wort to it to bring it down to temp, that smell went away and became fruity.

 

Any ideas appreciated...

[Kieran Haslett-Moore]

I havent used Windsor but sulphur during fermentation isnt all that unusual.

[MrC]

I haven't used Windsor yet either but I've certainly had plenty of Sulphur (rotten eggs) coming out of the airlock at times and it never seemed to be a problem in the beer.  T58 had shocking Sulphur smells coming out the airlock the one time I used it and the beer was fine.  I wouldn't worry about it at all.

[jt]

Got hint of sulphur off Windsor at 18c + and not a problem in the finished beer

Cheers, jt

[Michael van Wijk]

Phew, glad to hear that - although quite surprised to get a burnt match smell from an ale yeast. Hopefully this will disappear. Will keep all posted on this one. Cheers