Hi Guys
Im having a few issues with slight smells of sulphour popping up after fermentation is complete.
Would a too large addition of calcium sulpahte be causing this? Its very sporadic at best, some brews its there & some it aint.
Most things stay contsant, yeast(us05), mash temps(67), ferments(22)
Cheers
Big G
Too Much Calcium Sulphate?
-
Tinkerer
Re: Too Much Calcium Sulphate?
Hi Big G,
I take it you mean an eggy sulphur smell (as opposed to Campden tablet sulphur smell). My guess would be the yeast is responsible, but I don't have any idea whether extra sulphate would make the problem particularly bad. I only know that I've had eggy smells from some yeasts (can't remember if US05 gave me any problems). It was particularly bad with one batch of cider I made with ale yeast. The good news is that it disappeared after conditioning. The cider was still cr@p though.
I take it you mean an eggy sulphur smell (as opposed to Campden tablet sulphur smell). My guess would be the yeast is responsible, but I don't have any idea whether extra sulphate would make the problem particularly bad. I only know that I've had eggy smells from some yeasts (can't remember if US05 gave me any problems). It was particularly bad with one batch of cider I made with ale yeast. The good news is that it disappeared after conditioning. The cider was still cr@p though.
-
Big G
Re: Too Much Calcium Sulphate?
Cheers Tinkerer
Well Ive dropped my water treatment slightly & so far so good
Well Ive dropped my water treatment slightly & so far so good