Long, complex carbohydrates that your stomach and intestines don't have the enzymes to digest end up getting chewed on by certain kinds of microbacteria in your gut. Those microbacteria produce especially stinky byproducts, depending on their species and the nature of the carbohydrate molecules you are giving them as a food source.
Of course, there might be a lot of other factors at play, but the first place I'd look is mash temps. Do you have any reason to believe you mashed too high or low and ended up with a lot of unconverted starch? The more of those molecules there are, and the longer and more complex, the harder time you will have digesting them and the more flatulence those colon critters will cause for you.
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Primary: RIS Baja Common Apfelwein
Secondary: Show Mead Celery and Beetroot Wine
Kegged: Brown Porter
Bottled: B'more Malty Pale Ale Orfy's Bitter Swinging Hammock Summer Kφlsch Dry-Hopped Bitter Apfelwein Pumpkin ale B'more Malty Pale Ale Kitchen Sink Red Cider Spontaneous Cider Armistice Barleywine
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Rhino farts???
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