I recently brewed the patersbier all grain kit from NB and I noticed a funky sulphur smell at the end of the fermentation and when I kegged the beer. I made a 1 liter starter and the beer took off like a rocket. I had steady fermentation at 66-68 wort temp and after 11 days hit 1.009 FG. I racked the beer to the keg on the advice of someone stating not to keep the beer on 3787 for too long due to funk problems. I pulled a sample 1 day after kegging just to sample the beer and it still smelled kind of sulphury/funky.
Has anyone used this yeast before and noticed the same thing? If so, did it eventually go away in the keg/bottle?
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