Originally Posted by overflow
Exactly what I was thinking. Lots of yeasts put out nasty sulphurous
odors (Apfelwein, anyone?) I'm sure this could easily build up in a small apartment quickly.
Only if you stress the yeast, or use Montrachet, which seems to like to produce noxious fumes no matter how nicely you coddle it with yeast nutrients and other treats.
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Primary: Brett Saison, Brett Berliner Weisse, sLambic I, sLambic II, Pils, Dunkel, Oud Bruin
Secondary: Flanders Red I, Cab Merlot
Kegged: Porter, Scottish 80, Pils, Orange Blossom Mead