I brewed the following Roggen recipe two days ago:
4 lbs. Munich Malt
6 lbs. Rye Malt
1 lbs. Caramunich II
1 oz. Tettnang @ 60 mins
Wyeast 3068 Weihenstephan Weizen
I know that this yeast tends to put off some sulfur, but the odor coming out of the blow-off tube is pure sewer gas/rotten egg right now - it doesn't even smell like beer. I'm fermenting at 64F ambient. Has anyone else had this experience with this yeast?
4 lbs. Munich Malt
6 lbs. Rye Malt
1 lbs. Caramunich II
1 oz. Tettnang @ 60 mins
Wyeast 3068 Weihenstephan Weizen
I know that this yeast tends to put off some sulfur, but the odor coming out of the blow-off tube is pure sewer gas/rotten egg right now - it doesn't even smell like beer. I'm fermenting at 64F ambient. Has anyone else had this experience with this yeast?