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Say you bottled a hefe when it still had that sulfur smell... would the fermentation process be able to neutralize that source of the smell. I am curious as to what is happening after the beer has been bottled.
I thought I had no clue as to what I was doing... after watching that video, I feel like Arthur Guinness.
The same thing happened to me within the first 12 hours of my first batch. I rigged a blowoff tube and it worked out just fine.
