Has anyone experienced the strong sulfur/yeast smell even after kegging? I kegged this beer on Sunday, after 10 days of fermentation. Everything went well, I hit all my numbers. Used a starter, ambient temp during fermentation was 66*, used Wyeast 3068.
I noticed the smell in the sample I took the day I kegged it, but assumed it was fresh out of the carboy and just carrying over. I pulled a little sample after 48 hours in the keg and the smell hit me as soon as I opened the tap. The taste is great, getting a little more clove than banana, definitely no sulfur taste.
I'm rushing it a little as I need to serve it in 4 more days to guests. I just hope the smell doesn't turn everyone off.