Recent content by FoolishBrewer

Well, maybe throwing that batch out wasn't the best idea but the sulfur smell was starting to be noticed in the part of the house that I was fermenting in (not just close to the beer). I've used Nottingham before and never noticed any sulfur production, though I was in the low-mid 60s (62-64 F)...

Hello All, Been brewing for about a year and a half and have 12 brews under my belt, 4 of which have been all grain. My second all grain batch was a Blonde Ale (trying to get the GF into beer) which I thought got infected. Had a bad sulfur smell and taste, so I pitched it and tried again...