I've read alot of threads throughout the forum on sulfur odors during fermentation. I've also read quite a few posts on recycling/washing yeast.
I had washed some Wyeast 1028 a little over a month ago. I initially made a dark red ale with the yeast and liked the results, so decided to keep some for later.
Then I opted to make a dark wheat ale to later (in the secondary) add about 5-6 lbs of blackberries. Being a tight ass, I opted to use the washed 1028 instead of buying new yeast. The first 24 hours of fermentation went off without a hitch, with a roasty aromatic scent wafting from the airlock. Then came the strong sulfur odor. A decent amount of white sediment also began to accumulate in the bottom of the fermenter on top the yeast cake.
I've read the sulfur smell/taste will pass with time. But I'm now at a crossroads. I only have $15 in this batch and I have to decide whether I want to drop $30 worth of blackberries into this batch, or save them for one that's free of sulfur overtones. Any thoughts??
The extra mile is a lonely road.