I've read plenty about sulphur tones in lagers during primary fermentation or during the secondary but I've got an intolerable sulphur smell and flavor now that I've bottle conditioned. The beer had the below temperature schedule.
3 days @ 70 deg F - until CO2 production was apparent
24 days @...
I hope I don't get blasted for this question but are there any suggestions for brewing a Bock style beer without being able to achieve lagering temperatures? Perhaps some particular yeast?
It's summer in South East Texas and I've measured between 70 & 75 F temperatures. I'm not at a point...
