Burnt match smell

[Owenbräu]

[Natebriscoe]

So I wonder if the sulfer notes after transferring are from yeast stress from being removed from the cake. I know wine yeast will do this if pressed to early. (May have something to do with o2 exposure as well)

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[ajk]

If you've removed copper from your system as part of the lodo technique, that could be the cause of increased SO₂. I brewed a Weissbier once that ended up with excessive SO₂. I treated it by dunking a short length of copper pipe in it. It worked—the burnt match character was gone.

What I've been struggling more with lately is H₂S, an egg-like, sometimes even rubbery note. It affects my Weissbiers mainly, and although it dissipates after a few weeks, I'd really like to be able to drink those beers sooner. I've tried different fermentation schedules—next time I'll try underoxygenating.

[indevrede]

[Owenbräu]

[Weizenberg]

Me too I noticed an unpleasant side-effect of using SMB in Wheat beers. I am not qualified, nor have the means to explain this, but it could well be that although it works well with lagers, it may not be such a good idea with wheat beers.

I do think however, that degassed water at dough in is a must, even with wheat beers. So I'd suggest an SMB addition only to neutralise the remaining oxygen.

If you are performing a closed fermentation, then a blow-off tube or regular venting may be good options too.