So it seems like the rotten egg/sulfur questions are coming up a lot lately.
Any experts on here that can chime in on how/if that can be controlled? Is it due to high ferm temps, low temps, changing temps, etc? Is it just always going to occur with this yeast and its just a matter of waiting till it goes away before racking?
My second attempt turned out pretty awesome, and smell went away. I left it in primary longer and used WL300 instead of 3068 but not sure what ultimately makes the difference.
Any experts on here that can chime in on how/if that can be controlled? Is it due to high ferm temps, low temps, changing temps, etc? Is it just always going to occur with this yeast and its just a matter of waiting till it goes away before racking?
My second attempt turned out pretty awesome, and smell went away. I left it in primary longer and used WL300 instead of 3068 but not sure what ultimately makes the difference.