Hi there,

We have some sulphur appearing in our beers right when primary fermentation slows down, usually on day 5 to 7 of primary. We use White Labs WLP090. I'm wondering what others have found with this strain and some similar strains to these.

After dry hopping these beers, it does tend to fade, or does it really? Does a fair bit of dry hop just mask the sulphur? We have done some repitches, but also a full new pitch with this yeast with the same result.

We use a yeast nutrient at about 40ppm in the boil.

If it was an infection, would the sulphur show earlier than day 5-7 or at about this time?

Hope I'm just paranoid about this. What are your thoughts on this?