sufur Arma/flavor

We have done a water analysis a year ago and have made mineral additions according to the dilution rate at which we have decided. Just recently (04/24/2010) we brewed a (blonde ale). “A Simple Solution” and Laura noticed that the CaCl did not dissolve for the mash water. I have known this but never really gave it much thought. The thing is that we also add CaSO4 to balance the equation. Something that I don’t think has happened, because the gypsum dissolved and the calcium chloride did not.



Could this be the underlining cause of the sulfur, aroma & taste?



The beer we made May 24, 2010 we boiled the CaCL with distilled water until it dissolved before adding. That beer “A Simple Solution” which I am drinking right now is the best we have done.



Brew & Learn

Again if it would not be too much trouble, please send us your input.



Thank you again so much for your help:



Rob & Laura Tegel

Sulfur flavors & odor can be the result of mashing However the SO2 is taken away in the boil, carried off by the escaping steam.
So maybe your boil lacked adequate enthusiasm?  

Hydrogen Sulfide  forms in the boil  when you have some copper present  but that too is carried away in the escaping steam from the boil and a slightly  warm ale fermentation as the CO2 bonds to it and  polices the beer of H2S then carries it away out the airlock.
Another boil issue

Sometimes you yeast can go rouge. You betch-ya >wink<
The attack of the mutant yeast can produce H2S when it occurs in the secondary ferment.
Maybe you can re pitch with fresh yeast?


If you  stored your beer in a way that sunlight could get at it it can get skunky and sufery as the Hops react with the UV.
The only cure is to feed the beer to the missus' roses.

Dimethyl Sulfide  Can be the  result of the mash or mutant yeasts.
Also a bacteria called  Enteric  can produce esters that will then give rise to DMS.
This can only be solved by sanitation.
More rose food?

And contrary to  a popular misconception that has arisen lately  (based on some  polls of people who don't necessarily understand the chemistry)   letting your beer\t set too long on the  settled yeast  cake  and absorb the autolysis  liberated compounds  can directly contaminate the beer with sulfur (inter alia).
This last issue can also be a question of individual taste.  There is at least one Belgium Abby that sells its beer locally as well as the yeast cake which locals like to mix in their beer or drink in shots.  The idea repels me, but hey~!! There's no accounting for taste.
You can re pitch to solve this.

The taste was ever so slight and dissipated very quickly. After some input from some very respected Brewers such as yourself and reevaluating our procedures, conclude the the covered (partial) boil was the main culprit (condensation was directed back to the pot). The excess SO4 only exaggerated the bitterness.

May each brew be better than the last. We appreciate your time and sincere thoughts

Cheers!