brewchick3
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- Jan 17, 2012
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I am brewing a Winter Warmer Strong Ale. I pitched the yeast a bit cold, so after 12 hours at 62, I raised the temp to 68 and in no time the krausen started to form and the air lock was bubbling away. It's Day 2 and I'm noticing a slight sulfur scent coming from the airlock. Infection or is it from raising the temp?