I'd agree with the people who say it has a "sort of sulfur" smell. It's not rotten eggs or anything like that, but there is something there. It might be because i didn't offgas it. I bottled it so mine is dry and still. I think it would be better backsweetened with a can or two of lemonade concentrate, kegged and carbed. I also made it a little different because i was worried about it fermenting out, so i basically made a giant starter, 4 gallons of water, all of the sugar. Then after it got started fermenting healthily, I added one bottle of lemon juice at a time. Pretty much one every 12 hours or so.
Keg #1 - Oatmeal Stout
Keg #2 - Janet's Brown Lite
Keg #3 - Blonde ale w/ Huell melon hops
On Deck- Saison, Big IIPA