're pitching ale yeast that had hydrogen sulfate

[jcmccoy]

Yeast wlp001 generation 4

Wheat beer 45% white wheat 50% great western 2row 5% Maris Otter.

Pitched at 62F let rise to 68 and held there let temp free rise at tail end of fermentation 70~

Sulfate was noticed at the end of fermentation.

I scrubed out the eggy aroma by bubbling Co2 through the racking arm.

Can I reuse this yeast or do I need new?

[Matt@Bauhaus]

I don't have an answer for you, but I just experienced a similar sulfur-like aroma from a 2nd generation pitch of WLP001. Haven't experienced this with that strain before.

[barleyfreak]

I have definitely noticed this in wlp001 when I start the temp out in the lower 60's. It does go away with conditioning, and I've harvested with no problems. Just give it time.

Dave

[KTY]

IIRC wheat can have some nitrogen deficiencies which may be what caused your sulfate. Probably the yeast is finne.

[jemthebrewer]

sulfate?

I assume you are referring to "hydrogen sulfide" (smells like rotten eggs)? Hydrogen sulfate is another term for sulfuric acid.