Sulphur smell from kegged beer help

[Elliott 22]

Hey everyone
Just kegged a mangrove jacks Nelson sauvin extract ipa kit yesterday. Fermented with mangrove jacks hophead and used Nelson sauvin and simcoe as a dry hop, smelt lovely when kegging and now force carbed over night at 50c and dropped back to normal serving pressure, my normal process.
But now smells eggy/sulphur like.
Was under pressure and spunding valve had slowed down dramatically in blow off tube.
Although finished at 1016, which was a little high but I did add multidextrin sg was 1054

My notes
Brew day 30/5/2022
Mj single hop Nelson sauvin
Made with muntons spray malt
500g light & 500g extra light
150g multidextrin
Pure brew
Swapped yeast for mangrove jacks hophead
Bottled water and made up to 21l
Sg 1054
8/6/22 - Fg 1016
5%

Dry hopped on 4/6/22
With 50g Nelson sauvin and 50g simcoe

Currently sat in fridge and was transferred under pressure to a oxygen free keg
Only 24hrs have passed
Any ideas what I can do?

 

[dmtaylor]

Remove it from the refrigerator and leave it alone for a couple weeks. The sulfur will be reabsorbed by the yeast. Then chill and enjoy. Simple as that. The yeast is just adjusting to its new environment and needs a little time to itself.

 

[samale]

Sounds like the yeast is still active, some yeast's stink. I find the verdant IPA yeast very pungent compared to others.

 

[Dutto]

Brew Day 30/5/22 to 8/06/22 is only 9 days plus FG = 1.016?

It obviously hadn’t finished fermenting!

I love the advice to take it out of the fridge and “Leave it alone for a couple of weeks.”

My advice is to do what @dmtaylor says!

:hat:

 

[tigertim]

I found that Mangrove Jacks M76 smelled horrific when I did an India Pale Lager with it a few months ago - clouds of eggy sulphur coming out of it, I could barely be in the same room as it. I was so convinced there was no way back for it, after just a few days in the fermenter I was set to tip the lot away

I got excellent advice on this forum though, which meant that I didn't chuck it and I'm very glad about that - it's one of the best beers I've ever brewed! I gave it plenty of time for the yeast to clean up after itself - I think it was in the fermenter for over 20 days in the end, with a decent warm spell at the end to get the yeast to finish off, at which point I crashed and kegged it.

 

[The Baron]

Listen to the advice it is good, Lager yeasts can be the same too so heed the time it takes for fermentation as the best advice and let a further period for yeasts to clean up after themselves