u/banjosparkleking

So I just went and picked some fresh Colorado blue spruce tips and made a Spruce tip ipa. I kegged it last weekend and added to a C02 purged keg .3 grams of potassium metabisulfite to prophylactically mitigate oxygen exposure.

3 days later- just sampled the beer. It tastes amazing, but I definitely smell sulfur.

My question is- is there any way to get rid of that sulfur nose? Time? Bubbling C02?

Thanks in advance!

Recipe/ Process:

50/50 grain bill pilsner and munich 1
1 hour boil
32g N. brewer 60 mins
6 oz spruce shoots 15 mins
28g each Mosaic, simcoe, Citra 10 mins

5ox Dry spruce for 48 hours.

Yeast: US 05 @ 62-65 degrees for one week