joshimus
Member
I have a batch of Munich Dunkel that was stored in approx. 40-45 F for fermentation(for a week and a half), the yeast didn't activate so I tried fermenting at room temp and the lager yeast is now going crazy but is producing a horrible fart smell. Could this be infection or spoiled sugars? The yeast has been active for about 2 days but just began to stink. Any advice or thoughts would really help!