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Okay, I wanted to come back and update this thread while it was on my mind. After I posted, the beer got less and less sulfury and has now cleared up entirely. I’ve got it carbonating in the keg now. Another thing that became clear as the sulfur dissipated was that it was entirely too bitter...

So I got the results of my tap water test back and it’s neutral, with no big outliers. So water chemistry shouldn’t have been the issue. I took another sample two days ago: off flavor continues to gradually lessen but is still very prominent. Still unable to see past it to detect much in the way...

Hope you’re right and that it clears up in a month or two. In the meantime... US05 for me.

That sounds like a great solution. They sell water at my LHBS, so I’ll give that a try, but if I’m not sold on it or it’s too inconvenient I’ll definitely look into a water delivery service. As a side note, it’s been really interesting to observe that my dad hasn’t picked up the off flavor when...

Thanks to both of you for your very knowledgeable responses. I’ll take a look at the resources you’ve shared and adjust my practices accordingly. In the meantime I’ll leave this thing in the basement for a few more months and hope for a miracle. As for my tap water, the local water quality...

After reading the Brülosophy experiment comparing S05 to 34/70, I decided to give 34/70 a shot. Recipe is an easy drinking smash beer of about 20 ibus, 5.5% abv, lightly hopped with mosaic. Fermented in the basement at room temp (about 65F ambient). I never rehydrate the yeast and it’s never...

Well, that's a disappointing in one regard and satisfying in another. I'm a fan of fish n chips and I think it'll be sublime on those

Around six months ago, I put 3.5 gallons of various fruit juices into a 4.5 g plastic fermenter. Fermented it with second runnings of s05 and decided to leave the lid cracked just because. Around two months ago, I took a sample and could tell there was a little aceto in there, but it was...

I've brewed before, but never cider. After extensive reading, I'm still trying to wrap my head around which ciders are safe to bottle. Here's what I'm currently fermenting: -5 gallons of store-brand apple juice from concentrate (no preservatives) -1 packet of S-05 pitched dry at 69 degrees F...