I am at the end of my rope. Three kits - different brands different types same yucky smelly result. Last attempt: Irish Red remained in primary ferementer (glass carboy) in a closed closet, it did not move. It bubbled up like a charm for 7 days. I then bottled at day 10. I knew at the bottleling I was going to have problems. It has a piercing odor to it. It fermented around 72-75f. THe common component has to be the sanitizer (bleach) I am using. I am using 4tsp to 5 gallons. Please help!