Fermentation ptoblem?

[RBelanger]

I'm just getting into home brewing this year. I've made 4 kits and 5 all grain batches without any problems. I just brewed and English Pale ale 7 days ago and used Danstar Nottingham Dry yeast. It took about 48 hours before I saw any activity in the primary (glass carboy) and then I had lots of air lock activity and krausen. 68-70F. The problem is that it smells horrible, like sufur or "rhino farts" lol, and I just took a gravity reading today and it read almost the same as before I pitched the yeast. What am I missing here? Is the yeast bad or possible infection? Any suggestions?

 

[ChillWill]

Nottingham lag = under pitch. Use Mr malty figures and rehydrate and it'll work just fine.

As for your smell problem, that's odd, was the packet stored at reasonable temp?

 

[RBelanger]

Being new to brewing, I didn't know that you can keep yeast in the fridge so the packet was stored in the room where I ferment which I keep around 68F. If the batch was under pitched, can the yeast get stressed and produce these putrid odours?