Hi Everyone. Been lurking a few months and finally registered here. I just brewed my 4th 5 gallon batch on Saturday, a honey vanilla pumpkin ale using steeping grains and extract. I measured an OG right on target at 1.055. I have had good success on my first three batches and am a stickler for sanitization. On this batch I saw visible airlock activity for nearly 3 days, but last night into this morning I smelled a sulfur (rotten egg) smell from my airlock and no visible bubbling. I ferment in a chest freezer set to 65 F using an STC-1000.
Has anyone experienced a sulfur smell from this strain? Do you think the fermentation stalled? I was planning to take a gravity reading after work, then again before the weekend to see if I may need to pitch more yeast. Let me know if I need to provide additional info. Any help would be appreciated. Thanks!
Has anyone experienced a sulfur smell from this strain? Do you think the fermentation stalled? I was planning to take a gravity reading after work, then again before the weekend to see if I may need to pitch more yeast. Let me know if I need to provide additional info. Any help would be appreciated. Thanks!