Hey guys not sure what happened with this batch but I am getting a strong sulfur aroma from my beer.
A few months ago I made a blonde with 1318 and harvested the yeast into 6 mason jars.
Have been brewing NE IPA's with this yeast and with no problems (besides over attenuation).
However, with my latest batch I am getting a ton of sulfur during primary.
Room temp for 12 hours after pitch and then 68* waterbath for 3 days then back to room temp.
It is now day 10 and there is still some sulfur in the aroma. Tastes fine though.
The only change from this batch and the previous ones is that I made a 1 liter starter instead of 2 liters. I'm holding out a few more days before kegging so I don't risk trapping a bunch of the sulfur gas during packaging.
Anyone have an idea of what's going on?
A few months ago I made a blonde with 1318 and harvested the yeast into 6 mason jars.
Have been brewing NE IPA's with this yeast and with no problems (besides over attenuation).
However, with my latest batch I am getting a ton of sulfur during primary.
Room temp for 12 hours after pitch and then 68* waterbath for 3 days then back to room temp.
It is now day 10 and there is still some sulfur in the aroma. Tastes fine though.
The only change from this batch and the previous ones is that I made a 1 liter starter instead of 2 liters. I'm holding out a few more days before kegging so I don't risk trapping a bunch of the sulfur gas during packaging.
Anyone have an idea of what's going on?