A Brewers Guide to H2S

 

Hydrogen sulfide (H₂S) is produced by all brewing yeast during a normal beer fermentation. Small amounts of H₂S are acceptable in some beer styles, but for the most part, the rotten-egg-like aroma of H₂S is considered an off-flavor. The biochemistry of sulfur metabolism is complex and H₂S levels are influenced by several factors, many of which can be controlled by the brewer.

Join Tim Foley of the Siebel Institute of Technology as he discusses how to control H₂S levels in the brewery, including prevention, detection and corrective actions.