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Breweries will keep their skunky flavor if its already a really popular beer...I mean why wouldn't they? I remember listening to Charlie Bamforth's audiobook, and he mentioned a popular brewery took away their skunky flavor and took hell for it because drinkers were accustomed to having that...

That's very true, I'm not sure how far their beers make it.

If you taste any vinegary, slick characteristics, you've got an infection. If it's more like a green apple, sour apple taste its acetaldehyde

Best beer cities...http://www.examiner.com/examiner/x-241-Beer-Examiner~y2009m5d8-Beer-City-USA-poll-results-announced-and-an-indication-that-beer-matters[/COLOR] Looks like a tie between Asheville, NC and Portland, OR Glad I live close to one:mug:

I haven't seen any, I guess you could try some window tint on them, although I don't know how that will do with something that must be washed regularly. I saw a pretty bad ass metal beer mug on http://www.brewingtv.com/episodes/?currentPage=2 I want it.

Sulfur is produced in unfavorable conditions, but I've heard that is usually during excessively cold temps. That propagation temp is a bit high, usually propagation temp is around 70F. I would keep building it up and keep the temps down and see if the sulphur continues...