Does anyone have any tips for helping a beer clear out sulfur faster?
I made a straight Hefe (half wheat, half 2-Row) and use White Labs seasonal "Bavarian Hefe" yeast, WLP351. The beer was made two weeks ago and it threw the strongest sulfur of any beer I've ever made. It was stronger than appelwine even, and that stuff smelled like rhino farts.
Seriously. My entire house stunk during primary fermentation, and that's with the carboy being stuck in a closed fermentation fridge in a closed laundry room.
I don't mind drinking Hefe's young, but even now there's still a strong-ish sulfur smell to the carboy. The sample was at 1.009, and it tastes fine, but the aroma is still a little off. I racked to secondary last night, which I normally don't do, just to free up a carboy, and also in the hope that the racking speeds up the yeast re-metabolizing/eating/whatever those sulfur compounds.
I was hoping to keg or bottle this thing soon, but I'm afraid to do so until the sulfur is gone. I don't know if its possible to "lock in" sulfur by crashing and kegging, so I was a little nervous. The beer took off at kinda high temps, like low 70's for the first day of active fermentation. I didn't have my temp controller set low enough. It went down to 65F on about the 2nd day of strong activity and stayed there for a week. I raised it to room temps a few days ago.
If anyone has any tips I'd appreciate it.