Originally Posted by homebrewer_99
It really depends on if you're a batchelor or not...some yeasts produce a lot of sulphur odor...
Haha +10. To tell you the truth, my brews smelled only if i was really close to it(with the exception of the rhino-farting apfelwein). I also hear that Kolsch yeast produce a lot of sulfury smells
Primary: Nothing Secondary: DFH Punkin Ale Bottled/Conditioning:
Cigar City Jai Alai IPA Clone, Apple Jack 1.0, Apple Jack 2.0Drinking: Yakima Blonde
(Imperialized), Banana Wheat, Russian Imperial Stout, and anything i can get my hands onOn Deck:
Watermelon Wheat, Red Panda Ale, Gluten Free Brown Ale, Mojito IPA, Smoked Pepper Stout