Yep, I used WLP400 (first time) and I did ferment in the mid 60's, as least initially. I have since read, as you have mentioned that you can get sulfur at these temps.mashani wrote:@Ibasterd, Sounds like a nice grain bill to me. I would have thought that would have done it. If you tossed in some whirfloc, that might be why. How long did you mash it? What yeast did you use? WLP400? (you said sulfur).
If it was WLP400, and you fermented in the low-mid 60s, try fermenting 68-72ish instead of lower then that next time, and you might not get any sulfur. It gets more sulfury the cooler you ferment in my experience. The perceived sulfur should go away with some age, unless you are a sulfur super taster/smeller, which some folks are.
I did a step mash on this one (See below)
MASH GUIDELINES:
1) Temp: 122 F, Time: 15 min
2) Temp: 154 F, Time: 60 min
3) Temp: 168 F, mash out
The taste is great, so I hope that head and carb, along with diminished sulfur improves with time. I'm not going to complain about a clear beer, it's just weird.
