BeantownD
Well-Known Member
Just went to the basement to check my Wit that is fermenting. WLP400, has been steady at 70*F for the last 10 days. Took the cover off to check gravity and was punched in the face with an incredible sulphur/rotten egg smell. Is it normal for that smell to be there w/ this yeast? Will it dissipate? SG was 1.048, only down to 1.018.- is it a slow worker?
Batch was an AG batch, mashed at 154*F.
Batch was an AG batch, mashed at 154*F.