I bottled a batch of Amarillo IPA last week and last night I just wanted to see how the beer was doing. Everything is coming along well. The flavor is great, the clarity is awesome, but the smell is a little off (slightly sulfuric). I used a vial of WLP051 in this batch. Has anyone had the same issue?

I know that I cracked open the beer a little early. If I let the beer condition another couple weeks and then lager it for another week or two, do you guys think that might help get rid of the sulfur smell?

Thanks guys!

Happy Brewing!

Dave

Its been a while since I used that yeast but I do recall it throwing a slight sulfur smell. Conditioning a bit longer should definitely help you out.

Probably would have had more luck getting the sulfur out before bottling... Lagering may help....

Agreed, your sulfur came from fermentation not bottle conditioning. Next time if you smell sulfur let the beer degass by either letting it age longer or swirling it gently in the carboy. If you had it kegged it would be an easy fix. Aging the bottles might improve it slightly but the sulfur needs to vent off to really get rid of it. My suggestion is to pour the beer in a glass and let it sit for a minute. Most of the sulfur should gas off by then and you can consume your tasty ipa fresh.

The day that I bottled the IPA, there was no sulfur present. It actually smelled like the taste, sweet orange. I'm gonna try lagering. Thanks!

The reason you didn't smell sulfur on bottling day was due to lack of carbonation. The sulfur compound was present in solution, now that your beer is carbonated its more noticeable. Lagering should help a little but since its an IPA i think you would want to enjoy the beer fresh.

Well said J!

It's strange... brought some to the LHBS for a tasting... the smell went away! Any ideas why?