And of course I changed 2 things at once and now don't know what to blame. I am getting a sulfur smell from all of the carboys. I changed yeast from Red Star champagne yeast to nottingham ale yeast. I have now read that nottingham ale has a tendency to do that and you can just ferment through...
My 1st 2 batches I fermented in a 6 gal bucket with cheesecloth on top and they turned out great! This batch I'm making in carboys with airlocks. Do you guys think that with such a vigorous fermentation there was enough available oxygen at the surface of the bucket to make a difference in...
