Lager - removing sulphur after fermentation

[Jocky]

I decided to brew my first lager, so I've brewed a Helles.

On a recommendation I've used WLP833, and fermented at 9-10C for a week before gradually raising the temperature over a few days to 18C. Just shy of two weeks now and gravity is down to 1.008 and with a forced diacetyl test there's no hint of diacetyl in there, so I think we're done on the fermentation side.

The only thing I'm getting is a whiff of sulphur. Not massive, and the beer tastes nice, but the sulphur is on the nose. I'm presuming it'll just lager out over time now?

Should I just drop the temperature down to 0C and let it lager on the yeast for a few weeks before I bottle, or is there anything else I need to do to help get rid of the egginess?

[alexlark]

I've done a few lager kits using lager yeast and only 1 all grain lager (2nd all grain lager is in the FV now). They've all had the sulphur smell when young. I've never done anything special, just aged in the keg and they turned out great! The sulpher smell goes all together.

[Haydnexport]

take the temp down to 15c and give it another week. you could transfer to a seperate vessle to do this as you can use the yeast cake for another brew while the yeast in suspension cleans up

[killer]

You just need to wait. It'll go in time. Don't worry about it.
I've been there a few times with those types of yeasts, you just need to patient - I think sometimes we are too used to ale yeasts, although they throw off esters, they are still drinkable young. You'll see the difference though, lagered beers are so clean in a side by side tasting.

[cqout]

Definately wait and that smell will go - dont forget patience with lager is definately needed

[Jocky]

As predicted, it went - I lagered it for 3 weeks below 1C, then fined with gelatin and bottled. After a week in the bottle it's looking and tasting great, just needs a little more carbonation.

[alexlark]

Your lager will definitely improve over the weeks. I kegged (PB) a Heineken all grain clone 12th Feb and filled 4 bottles. I been sampling them every week since. Just cracked the last bottle and no sulphur smell at all. Truly impressed with the brew, real full on continental taste to it. I'll transfer the lager from the pressure barrel to a sankey and force carb in the summer. Should be star bright by then.

[cqout]

Your lager will definitely improve over the weeks. I kegged (PB) a Heineken all grain clone 12th Feb and filled 4 bottles. I been sampling them every week since. Just cracked the last bottle and no sulphur smell at all. Truly impressed with the brew, real full on continental taste to it. I'll transfer the lager from the pressure barrel to a sankey and force carb in the summer. Should be star bright by then.

hello

what is the Heineken recipe please

cheers
chris

[alexlark]

hello

what is the Heineken recipe please

cheers
chris

[zgoda]

You can always put some sanitized copper wire in lager tank, this helps with removing sulphur.

[alexlark]

You can always put some sanitized copper wire in lager tank, this helps with removing sulphur.

I've never heard of that, how does that work?

[zgoda]

Chemistry, simple ion exchange. SO3 ion oxidizes to SO4 and gets trapped by Cu. Or something like that, I stopped learning this like 25 years ago. Personally I just wait for it to dissipate naturally.

[alexlark]

If it works, it works! I normally leave my lager a good 10-12 weeks before drinking. They mellow quite a bit by then and turn out quite crisp.

[npg]

Copper will end up oxidising the wort. I wouldn't do it at all.

It will still need a conditioning phase of at least 3 weeks at -1 to 1.5C.

Indeed the taste will improve further and the sensory perception much more rounded. It's too early to call it. Give it more time.