Brewed a 5.5 gal batch of Ed's Haus Pale Ale Recipe is 8 lbs 2 row, 2 lbs Vienna, .5 lb crystal 10. 1 oz cascade (60) .5 oz cascade (30) .25 oz cascade (15) .25 cascade (5). I used 5.2 ph stabilizer and Whirflock as normal. OG was 1.057. Pitched pack of Nottingham dry.
This was my 3rd all grain. My first stuck mash/sparge. After two and a half days, there was no sign of fermentation at all, even by gravity reading. I know about the 72 hour rule, but figured 60 hours was long enough to wait. I rehydrated an additional pack of nottingham as per instructions on pack, and pitched.
By the next day it was fermenting nicely. Fermentation temp never went above 68* spent most time at 66*. After a week and a half, I checked gravity and it was down to 1.016. At that time I could smell some sulfury smells, but have smelled that in other fermentations. In another week I kegged the beer, and smelled the sulfer still a bit. After sitting on co2 for 12 days, on Saturday I pulled my first testing pint. It was disgusting! Tasted and smelled like rotten eggs. It was nice and cold, and carbed well but the after taste and aroma are horrible!
Is this my first ruined beer? Will time heel this also? Is this Autolysis?
I can only fit 2 kegs in my kegerator, and have an india brown that is ready to keg/bottle. I don't want this sulfur bomb taking up space in the fride if it will not be drinkable!
Any help or input is welcomed!
This was my 3rd all grain. My first stuck mash/sparge. After two and a half days, there was no sign of fermentation at all, even by gravity reading. I know about the 72 hour rule, but figured 60 hours was long enough to wait. I rehydrated an additional pack of nottingham as per instructions on pack, and pitched.
By the next day it was fermenting nicely. Fermentation temp never went above 68* spent most time at 66*. After a week and a half, I checked gravity and it was down to 1.016. At that time I could smell some sulfury smells, but have smelled that in other fermentations. In another week I kegged the beer, and smelled the sulfer still a bit. After sitting on co2 for 12 days, on Saturday I pulled my first testing pint. It was disgusting! Tasted and smelled like rotten eggs. It was nice and cold, and carbed well but the after taste and aroma are horrible!
Is this my first ruined beer? Will time heel this also? Is this Autolysis?
I can only fit 2 kegs in my kegerator, and have an india brown that is ready to keg/bottle. I don't want this sulfur bomb taking up space in the fride if it will not be drinkable!
Any help or input is welcomed!