Originally Posted by Kingbogart
I recently brewed a batch with what is supposed to be the WhiteLabs equivalent of this strain, WLP051. It can be known to throw a very strong sulfur smell. Rotting egg like, sour vinegar, so on. I would consider this to be normal, both my starter and batch smelled strongly of it until it was allowed to rest after fermentation for about 3-4 days to clear.
I've brewed with it several times in the past and knew about the sulphur, but I was concerned about an acetobacter infection.
I asked a few other local homebrew friends who confirmed what I suspected... We ended up not using the yeast.
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