as i said in the title, this is my second batch. i first made a fairly basic pale ale and added a fair amount more hops in my recipe than it called for, very happy with my results
currently i am on day 5 of fermenting a kolsch, dropped yeast at 68f. had primary fermentation at 68 degrees for the first 3 days, started bubbling after only 8 hours and was doing so ferociously. when i started to smell the off-disgusting sulphur smell i lowered the temp in the room to 62. will this smell dissipate when i rack to a secondary in a few days? is it going to result in a beer that tastes like that smells?
i used wyeast 2565 kolsch yeast if that helps... GIVE ME SOME TIPS!
currently i am on day 5 of fermenting a kolsch, dropped yeast at 68f. had primary fermentation at 68 degrees for the first 3 days, started bubbling after only 8 hours and was doing so ferociously. when i started to smell the off-disgusting sulphur smell i lowered the temp in the room to 62. will this smell dissipate when i rack to a secondary in a few days? is it going to result in a beer that tastes like that smells?
i used wyeast 2565 kolsch yeast if that helps... GIVE ME SOME TIPS!