Sulpher gases and lager fermentation.

[Taximania]

Hi.


I fermented a Coopers European using the kits lager yeast at ambient room temperatures of 16c with wort temperatures of around 17 to 18c
The smell throughout of sulpher was very strong.
Over a five week period of lagering at 2c this has now practically cleared
I would expect in the next 3 weeks for it to have dissipated completely.

Great news eh.[/I

When I made the coopers Pilsner also using real lager yeast there was literally no noticeable sulpher smells at all.
The Pilsner has now fermented out to 1008 being fermented in an ice bath giving constant temperatures of around 14 to 15 c maximum.

So why is this ?
I was under the impression that the lower end of temperature range encouraged the production of sulpher smells whilst fermenting at higher temperatures as per the European just encouraged a more fruity ester

Two more or less identical kits apart from the dry hopping of the pilsner and yet one carried a strong sulpher smell and one did not

Any ideas as I guess both lager yeasts supplied from Coopers were the one and the same

Thanks

Taxi;