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Old 07-12-2010, 12:51 AM   #1
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Default sulfury odor from notty

bottled a batch of centennial blonde last night... The AC went out for a few days while it was in primary, temp upstairs was nearly 100, downstairs (where the fermentation closet is) reached mid 80s. I was affraid i'd get some impact, but this was a killer strong cloud of sulfur stench that knocked me down when i removed the lid. yeast remnants around the surface of the beer looked slick and shiny.

bottled it anyway, did have some noticeable sulfur notes when i tasted it.

did i waste my time or is this gonna diminish in the bottle?


brewing lots, rather not keep it all updated here

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Old 07-12-2010, 01:26 AM   #2
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Mid 80's is very high, especially considering that the temp of fermentation is typically several degrees higher than ambient. That said, there's a good chance that any problems will disappear with time. Taste a bottle 3 weeks after bottling day, and if it isn't good try another a month or so later. Time tends to heal most problems.

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Old 07-12-2010, 03:10 AM   #3
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My experiences with Nottingham at higher temperatures has been lots of harsh fusel alcohols with a mild sulfur taste/smell. It did improve with age, but not as much as I'd hoped.

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