jgarretson
Well-Known Member
I tried a sample of a saison I brewed last night that is kegged. It had a fairly strong sulfur aroma and a slight sulfur taste but it was hard to tell if it was funk from the saison.
I brewed this batch on 9/28, had two weeks in the fermenter and kegged it this past Sunday 10/13. I'm thinking that the beer is too young and needs some longer conditioning time to dump the sulfur. There was no evidence of sulfur in fermentation at all. I'm curious if purging the gas from the keg a few times over the next 2-4 weeks would be the right remedy?
The sample I had last night had less sulfur aroma the longer it sat.
I brewed this batch on 9/28, had two weeks in the fermenter and kegged it this past Sunday 10/13. I'm thinking that the beer is too young and needs some longer conditioning time to dump the sulfur. There was no evidence of sulfur in fermentation at all. I'm curious if purging the gas from the keg a few times over the next 2-4 weeks would be the right remedy?
The sample I had last night had less sulfur aroma the longer it sat.
