Hey all, i had been having issues with oxidation in my beers. So on my last brew, i modified my process as well as added some SMB at packaging for insurance. Added less than 1g (not exact measurement) to 4.5 gal of finished beer. (Brulosophy showed up to 3g/5gal with no perceivable differences).
Anyways, it smells like rotten egg. (It does slightly decrease the longer i leave it out, but still noticeable). Could it be due to ingredients or fermentation? Did i do something wrong? Is there anything i can do to get rid of the smell? Thanks!
Anyways, it smells like rotten egg. (It does slightly decrease the longer i leave it out, but still noticeable). Could it be due to ingredients or fermentation? Did i do something wrong? Is there anything i can do to get rid of the smell? Thanks!
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