I am new to brewing (this is my first post here as well). Anyway, I brewed an amber about a month ago, and i had that sulfur smell like crazy during fermentation. Subsequently, two things happened. 1- i am no longer allowed to ferment in the closet. 2- My beer tasted like it had prune juice poured into it! Could the latter be caused by stressed yeast or something? Cheers! :rockin: