Rolly
Well-Known Member
It has been six weeks and carbed in the keg for three weeks. If the sulfur aroma and taste doesn't go away in the next 2 weeks I'm gonna have to water the lawn with it to make room for something else.
my wheat with wyeast 1010 still smells like a butthole
- Thread starter Rolly
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Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
what temp was it fermented at?
Rolly
Well-Known Member
lumpher said:
I pitched at 62, fermented at 66, then raised to 70 for D-rest. Everything process wise was textbook, its just the first time I've used this yeast and I guess me no likey.
wittmania
Well-Known Member
Sorry to resurrect this thread, but did the beer ever improve?
tgmartin000
Well-Known Member
My experience was that I got some sulfur at 68, but I quickly lowered the temp, and never detected any sulfur in the finished product.
