Hey there! Dick here with a question! New to Probrewer;
What is the real deal about scrubbing SO2 out of wits and heffes?
I've been looking at various threads on the issue, and I'm not seeing any consistency with the answers. A 5 Bbl batch I crashed had a strong smell, and taste of sulpher. When I transfered it off the yeast, it seemed virtually gone from the flavor. But that smell! Yuck! It's really in the nose. I tried "scrubbing" it out with a stone at 10 psi for 1 hour. It seemed to improve SLIGHTLY! That's not good enough. What do I do now? Can I keep scrubbing without comprimising volitle flavor loss, and for how long? Never mind, "what I do at my brewery is...." One guy says do it for an hour, another guy says do it for three, and another says don't do it or the beer will become flavorless. I would love to see a consensus on this issue from people who know what they are talking about, cause I sure as hell don't.
Thanks
BTW, I know the best case scenario is to not let this happen in the first place. I made an error, now I must make the error right
What is the real deal about scrubbing SO2 out of wits and heffes?
I've been looking at various threads on the issue, and I'm not seeing any consistency with the answers. A 5 Bbl batch I crashed had a strong smell, and taste of sulpher. When I transfered it off the yeast, it seemed virtually gone from the flavor. But that smell! Yuck! It's really in the nose. I tried "scrubbing" it out with a stone at 10 psi for 1 hour. It seemed to improve SLIGHTLY! That's not good enough. What do I do now? Can I keep scrubbing without comprimising volitle flavor loss, and for how long? Never mind, "what I do at my brewery is...." One guy says do it for an hour, another guy says do it for three, and another says don't do it or the beer will become flavorless. I would love to see a consensus on this issue from people who know what they are talking about, cause I sure as hell don't.
Thanks
BTW, I know the best case scenario is to not let this happen in the first place. I made an error, now I must make the error right
Comment