Hi- new brewer here. Trying to brew a Belgian Tripel. I used a kit with whole grain and a Wyeast activator. It started all right, but by second day I noticed rotten egg smell- sulphur. I read somewhere this is a problem with too warm temperature for lagers, but this is supposedly an ale.
What is too warm for a Belgian tripel? My house stays between 68-73 degrees. How can I save this ale? I sure hope to make a tasty Belgian Tripel, but don't want to wait for months if its going to end up weird tasting. Thanks
What is too warm for a Belgian tripel? My house stays between 68-73 degrees. How can I save this ale? I sure hope to make a tasty Belgian Tripel, but don't want to wait for months if its going to end up weird tasting. Thanks