Recent content by grego

Thanks for everyone's input. Over the past year the sulfur problem has come and gone. Batches of porter and Belgian ale have come out fine. Then a batch of wheat ale had to be thrown out. The results of water analysis are as follows: PH 7.8. Ferric Iron: 1ppm. Hardness: 1gpg. Chlorides: 100...

Thanks one and all for the thoughts and suggestions. I will get my water ananyzed, try some bottled water (that's going to be a tough one 'cause the well water tastes so good and is sweet). The other thing is that the White Labs california ale yeast that I split the batch with has a strong...

I've recently moved from a big city to the country and now have my own well water. But my all grain batches of IPA using White Labs Burton Ale Yeast come out laced with sulphur that takes weeks to dissapate in the keg. What did I do differently? Being a creature of habit I think nothing that...