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6

Sounds like what you're smelling is some sort of sulfur compound. That's pretty common with that particular strain of yeast. It will eventually age out. How long ago did you brew the beer? What temp did it ferment at?


2

Either way will work and not make much difference. However, if you steep at 180 you'll denature the enzymes that convert the starches to sugar. The steep should be done between 145-160F for best results.


1

'Does that mean that wheat decreases shelf life[?]' In certain instances, yes. Higher-protein wheat can lead to haze instability (you probably don't care in a wheat beer but you might in other styles). The proteins may also lead to flavor instability, for instance in the presence of dying yeast cells (the yeast excrete an enzyme [protease] into the beer ...


1

How can you ascribe it to the wheat? IPA also is much better fresh and young and has no wheat. I think it's more due to yeast character, but you'd have to define what it is you don't like abut them.


1

There's a few smells you should worry about, because you're smelling the liquid. For instance, a vinegary smell (suggests acetobacter infection). There are other smells that you should not worry about, because you're smelling the gas leaving the liquid. For instance, sulphur. Most smells during fermentation are in this category, actually. Remember, you ...



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