I brewed my first beer with some friends the other day (I have some experience with mead-making); a sour stout with cherries and a bit of honey, 1.050 OG. We inoculated with Wy3278.
It started up fermenting pretty quickly and is chugging along nicely, but it's emitting a lot of sulfur smells; I had to move it out of my bedroom because it stunk the whole room up. It is currently in an unused bedroom which is only at 55F.
My two questions:
Is sulfur emission pretty common for the organisms found in the Lambic blend (ie Sacch, Brett, Lacto, Pedio)?
Is 55F too low a temp for these organisms? Wyeast says 65F, but I've found their available information to be a little lacking at times. I'd like to keep the carboy in the room because of the odor, but I don't want to ruin the beer.