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Aroma: Rotten Eggs

Problem:

The aroma of rotten eggs or sulphur can be caused by an excessive dosage of Campden tablets, which contain either potassium or sodium metabisulfite. These tablets are used by homebrewers during fermentation to kill bacteria and to inhibit the growth of wild yeasts. The resulting hydrogen sulfide yields the distinctive rotten egg smell.

Causes:

  • Excessive amounts (67 ppm sulfur dioxide) will affect the beer's aroma.

Cures:

  • Decrease or eliminate the use Campden tablets to determine if they are the source of any sulphury off-aromas.
Aroma: Rotten Eggs