Use Copper Sulfate to remove unwanted sulfide aroma. Run a bench trial, usually very small (ppm) amounts of copper sulfate, just enough to remove the fart smell. Used often in winemaking in the final stages before bottling. Cheers!
Just poured myself an underwhelming glass of Star Party brewed pale, mash-hopped and phantasm thrown in there. That's it, I'll leave it to the professionals. This is my 5th try with thiolized yeast, and I can't seem to dial it in, properly. I got some passion fruit and guava, but now those aromas are completely gone after only a week, now I'm just left with a slight Sulphur note. From my experience, those compounds are WAYYYY too unstable. Good luck to those who venture into that realm
Congrats on the upcoming anniversary Peter!
Use Copper Sulfate to remove unwanted sulfide aroma. Run a bench trial, usually very small (ppm) amounts of copper sulfate, just enough to remove the fart smell. Used often in winemaking in the final stages before bottling. Cheers!
Just poured myself an underwhelming glass of Star Party brewed pale, mash-hopped and phantasm thrown in there. That's it, I'll leave it to the professionals. This is my 5th try with thiolized yeast, and I can't seem to dial it in, properly.
I got some passion fruit and guava, but now those aromas are completely gone after only a week, now I'm just left with a slight Sulphur note. From my experience, those compounds are WAYYYY too unstable.
Good luck to those who venture into that realm
Many thiols and disulphides have shown to be toxic.
In the beer industry thiol content is a relatively new area of beer chemistry.
I did a 100% Mash Hop SMASH with cascade with a thoilized yeast and it was nice. But I didn’t get much fruit.
More doors .. to the wormhole …😂