Two quick questions on this train. First, is the fermentation supposed to make a strong odor? We're talking a mostly sulfury with a hint of butt and feet sort of smell. Maybe potatoes too. Though it sounds like a personal problem, I've never had that odor from a fermentation before, though I do know yeast sometimes produce it.
Second, the description for this yeast says that it benefits from incremental feeding to dry it out. Would I be able to throw in some candi sugar syrup periodically to do this or would it not dissolve correctly? Finally, if I did, how much would I want to introduce at a time to a 6 gallon batch? Thanks!