jackietreehorn
Member
- Joined
- Dec 7, 2012
- Messages
- 22
- Reaction score
- 1
Brewed this on Sunday. Ferment was rolling strong within 12 hours. I used corn sugar to bump the ABV a bit, plus pumped oxygen into the wort before pitching. Those are the only two things I have done differently than my previous batches, so I am wondering if that made a difference. It smells in the closet where it is fermenting....kinda like a sewer. Is this a sign it might be infected? Or am I worrying about nothing?