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Sulfur smell during fermentation

Post #1 made 14 years ago
by Michaelvw
I'm brewing a pale wheat ale using Danstar Windsor yeast and noticed that it had a sulfury nose during rehydration. After 3 days of fermentation, the beer is putting off a sulfur smell. The OG was 1.065 and is currently sitting at 1.022. It's still fermenting. Does anyone know if this will disappear or whether this is a normal part of the process? It's fermenting at 19-21 deg c. Any info or advice greatly appreciated.

Post #2 made 14 years ago
by hashie
Sulphur output, during fementation is normal for a lager yeast. But Windsor is an ale yeast?

It shouldn't be giving off sulphur.

Best I can offer is to let it ferment out and then leave it to rest for another week. If the sulphur smell has gone, bottle and enjoy.
"It's beer Jim, but not as we know it."

Post #3 made 14 years ago
by Mex
I wouldn't worry to much, I often get it with US-05 depending on what malt I use and temp :interesting: .
After fermentation and you have kegged (this is what I do when I get it) just change the head space with CO2 in the morning and at night for a few days until the smell goes away.

Mex :peace:

Post #4 made 14 years ago
by Michaelvw
I was quite surprised to get a 'match-stick' smell off the ferment with an ale yeast. I haven't used Danstar/Lallemand Windsor before. Usually, US05 and that is clean as. I don't keg so will be bottling but will hold off dry hopping in secondary till I know it's going to clear up rather than wasting the hops. Will rack to secondary after a week (once ferment finished) then see what happens. Not sure how it would clear up if it's just sitting sealed in a carboy. Time will tell.
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