So i have used this yeast many times and have never had such a huge problem with Sulfur taste and smell. I have recently started doing starters and that is the only thing i have done different besides the malto dextrine. This is a honey orange blossom wheat as follows. 3 lb 2 row and 4 lbs wheat along with malto dextrine of 1/2 and 2 lbs honey. I have no honey aroma and sulfur is really prominent in the nose and taste. 3 weeks old. any thoughts i think i may dump it.
Is it bottled or still in the fermentor? If its in the fermentor I’d shake it daily for several days to try and outgas the hydrogen sulfide gas.
It sounds like a nutrient issue, that is generally what makes yeast throw sulfide. Wheat malt is lower in nutrients/nitrogen, and honey also has little. I’d get a good nutrient blend and start using that in starters and in things like wheat beers. I pretty much throw some in every batch I brew, just as insurance.
