- Joined
- Jan 13, 2018
- Messages
- 30
- Reaction score
- 23
- Points
- 8
Hi All.
I have had on my past beers some sulphur issues. All using us05. Temp of fermentation is +/- 0.3 from 20 degree C. Pitched correct amount of rehydrated Yeast according to pitch calculator. Oxygenated wort. The sulphur is towards the end of fermentation. It subsides after a few days but still pisses me off. Then I start imagining I can smell sulphur !
On the last two I have used the same techniques but have adjusted water both with salts for better water profile and lactic acid to get pH of mash down to 5.4. No sulphur issues occurred.
Malt bills have been similar. Mostly Crisp Maris O.
Could this be down to the pH giving a better wort for the yeast. I would like this to be the case as it seems a problem solved. Alternatively is this something unconnected ?
Any thoughts on this ?
Cheers
Matt
I have had on my past beers some sulphur issues. All using us05. Temp of fermentation is +/- 0.3 from 20 degree C. Pitched correct amount of rehydrated Yeast according to pitch calculator. Oxygenated wort. The sulphur is towards the end of fermentation. It subsides after a few days but still pisses me off. Then I start imagining I can smell sulphur !
On the last two I have used the same techniques but have adjusted water both with salts for better water profile and lactic acid to get pH of mash down to 5.4. No sulphur issues occurred.
Malt bills have been similar. Mostly Crisp Maris O.
Could this be down to the pH giving a better wort for the yeast. I would like this to be the case as it seems a problem solved. Alternatively is this something unconnected ?
Any thoughts on this ?
Cheers
Matt