So last week I allowed SWMBO to brew an irish red "on her own." I did the recipe, mashing, and advisory work, and she was very proud. We fermented it on Notty, which kicked off within 6 hours and fermented at a very reasonable 68F. Last night I took a sample and found it was down from 1.058 to 1.012, and boasted a putrid, unbearable aroma and flavor of sulfur.
I've done a lot of forum searching and found a lot of people have complained of sulfur aroma when using Notty. I know it's temporary, and have faith in Notty as some of my favorite commercial breweries use it as a house yeast (Dark Horse <3). I feel like cataloging this one for any future brewers who are worried and end up searching keywords NOTTINGHAM and SULFUR.
I'm going to give it 2 weeks in primary, sample, and if the sulfur hasn't disappeared, give it 2 weeks in secondary. If on another sample I've got sulfur I will try something more dramatic (force overcarb and blowoff to get rid of dissolved gas?) and report back.
To seal the deal, I'm brewing a second, larger beer (probably a wee heavy) on the cake, all of this in defiance of the first off flavor I've ever encountered in beer (not counting following Papazian's dreadful recommendation of 1 cup of blackstrap molasses in a small porter).
I will report back. Wish me luck.