I used WLP060 to ferment an American wheat, so some sulfur production was expected. Just sampled last night after 10 days in primary and it’s definitely noticeable in the aroma, although not as much in the flavor.
Question is…is there anything I can do to ensure it doesn’t end up in the final product? Cold conditioning isn’t really an option for me. I assume a bit more time on the yeast cake will help. But, I’m a bit nervous that even if the sulfur aroma disappears completely before bottling, it will pop back up again during bottle conditioning.
I was planning to primary for 10 days (assuming stable SG), dry hop for a week in the primary and then bottle. Stick with the plan?