Recent content by Nice

I guess Surly Brewing uses "sub-standard" ingredients too, seeing as their "A" rated IIPA, Abrasive Ale, uses brewer's crystals... I'm interested where OP found brewer's crystals as I've only seen a couple online retailers selling it.

I know that's the creed around here all, RDWHAHB, but almost everywhere I read about dealing with H2S makes a point about taking action versus waiting. From grapestompers: Hydrogen sulfide (H2S) usually forms at the end of fermentation, but most home winemakers won't notice a smelly problem...

Ok, so I'm thinking about splash racking my cider to tertiary tonight using one of these. On the advice of Fletch78, I fashioned a whisk from some braided bare copper wire: After reading around about hydrogen sulfide, I found this document...

I'm having a similar sulfur / hydrogen sulfide smell in two batches of cider I pitched 38 days ago. One is Lavlin 1118 and the other Red Star Pasteur Champagne. Both were fresh, unpasteurized orchard cider with Campden additions 24 hours prior to pitching. The Lavlin batch has very noticeable...