Hello all,
I'm fermenting a Bo Pilz with Imperial Urkel yeast. It has a huuuge sulfur smell going on. The description says to expect that during fermentation and that it goes away with conditioning.
Normally when I make lagers, I keg after a d-rest and condition in the keg.
My qs; Would kegging this beer after d-rest, while it still has a sulfur smell, be a bad idea? I've used other Czech pilz yeast before but none had this much sulfur smell. The temp range is 52-58f. The temp of wort has been a steady 53f (not ambient temp).
Does the sulfur smell get trapped by the keg?
should I let it ride in the primary until the smell dissipates? Should I RDWHAHB?
I'm fermenting a Bo Pilz with Imperial Urkel yeast. It has a huuuge sulfur smell going on. The description says to expect that during fermentation and that it goes away with conditioning.
Normally when I make lagers, I keg after a d-rest and condition in the keg.
My qs; Would kegging this beer after d-rest, while it still has a sulfur smell, be a bad idea? I've used other Czech pilz yeast before but none had this much sulfur smell. The temp range is 52-58f. The temp of wort has been a steady 53f (not ambient temp).
Does the sulfur smell get trapped by the keg?
should I let it ride in the primary until the smell dissipates? Should I RDWHAHB?
