scoundrel
Well-Known Member
Ok, so I've brewed many batches but I feel like a noob on this one so I figured I'd ask the pros. My buddy and I have had a few batches, all light colored, that have a distinctive rotten egg smell. Now I've seen several posts related to this but they always talk about the smell during fermentation. I notice this after pouring a glass. The beer tastes fine and it does dissipate for the most part but it's driving me crazy. I'm missing something. The one thing I noticed is that the ph is low (sub 4.6 or right at 4.6). We've seen this with all-grain batches and extract when using specific brands of bottled water. Can low ph cause this? Now that we're brewing primarily all-grain, would adjusting the water fix this? If so what should I add? I've got to figure this out!