Reasons for slight sulphur smell in finished beer?

[Shawn, the Beer Philosopher]

Experiences, opinions?

[Shawn, the Beer Philosopher]

Okay, here's what I didn't tell you ... my sanitation was meticulous, thank you very much. Star San is a deadly killer. No rings around the "water line" in the neck of the bottles and no gusher upon opening. Taste is fine too. I've pretty much ruled out infection of any sort.

Any taint from autolysis is out too, I think. Only sat in primary for seven days. I'm secondary for 10.

I brewed this batch with White Labs WLP060 - American Ale yeast blend - anyone used it? Here's what the White Lab website has to say about it:

Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same 'clean/neutral' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation.
Attenuation: 72-80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-72°F
Alcohol Tolerance: Medium High

So ... ... me thinks this particular strain is the reason for my rather subtle, but still unpleasant sulphur smell, even after bottle conditioning. The question then becomes, will this dissipate and mellow with time, ya think? Or do I keep this one to myself and hold my nose whist imbibing?

[olllllo]

How old was the yeast?
Starter?

Stressed yeast can give off sulphery smells during fermentation. You usually hear about this from cider makers. Yeast nutrient can rectify this.

Sounds like you're much further on down the road on this.

[Don Blake]

Haven't used WLP060, but based on their description (a 'lagery' ale strain that produces some sulphur), it isn't unexpected. I would cold condition this in the bottle (in the fridge if you have room) for a couple of weeks, I'd bet that there's some lager yeast in there that would scrub that sulphur note out.
On the bright side, you found a yeast that might be a good stand in for lager yeasts with an ale temperature profile.
good luck
db

[Shawn, the Beer Philosopher]

Very good advice, guys. Thanks! Yeah, I'm hoping that a couple of additional weeks in the bottle will do the trick. Today will mark the 11th day in the bottle, so things are still quite green.

Oh, by the way, I pitched a 1000ML starter.