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Old 08-11-2011, 03:24 AM   #1
Rolly
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Default my wheat with wyeast 1010 still smells like a butthole

It has been six weeks and carbed in the keg for three weeks. If the sulfur aroma and taste doesn't go away in the next 2 weeks I'm gonna have to water the lawn with it to make room for something else.

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Old 08-11-2011, 03:26 AM   #2
lumpher
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what temp was it fermented at?

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1: Yeti RIS clone
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3: Barkshack Gingermead
4: Oatmeal Stout
5: Bavarian Wheat
6: Premium Lager

Fermenting: Concord Wine, ESB

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Old 08-11-2011, 03:43 AM   #3
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Quote:
Originally Posted by lumpher
what temp was it fermented at?
I pitched at 62, fermented at 66, then raised to 70 for D-rest. Everything process wise was textbook, its just the first time I've used this yeast and I guess me no likey.
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Old 06-18-2012, 03:30 AM   #4
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Sorry to resurrect this thread, but did the beer ever improve?

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Old 06-19-2012, 12:57 AM   #5
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My experience was that I got some sulfur at 68, but I quickly lowered the temp, and never detected any sulfur in the finished product.

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