About a month ago I started an Irish red - 5 gal all grain (9lb pale, 2lb Vienna, 6oz each - Crystal 40 &120, and 4oz roasted barley), harvested white labs 007, fermented at 65ish- it fermented strong for about 5 days, going from about 1.058 down to 1.010. But it has had a strong sulfor odor to it. About 10 days in I pulled it from my heated swamp cooler and let it drop to basement temp (55 -60 ), about a week ago - still strong odors- and the swamp cooler freed up, so I dropped it back in there and brought the temp up to 70.
The odor has dissipated quite a bit but is still there. I need help on the next step. Should I give it another week at the warm temp?, crash cool it? Let it go back to basement temps? Pull it off the yeast and secondary it? I'm hoping to have it ready for St Patrick's day, or at least for the family Easter dinner an need to allow time for bottle conditioning.
The odor has dissipated quite a bit but is still there. I need help on the next step. Should I give it another week at the warm temp?, crash cool it? Let it go back to basement temps? Pull it off the yeast and secondary it? I'm hoping to have it ready for St Patrick's day, or at least for the family Easter dinner an need to allow time for bottle conditioning.