mugwump3
Active Member
Hey all,
exactly 21 days ago I brewed an Amber ale from 6lbs of Alexander's Munich Malt extract, and chocolate malt, british brystal, and crystal grains.
It fermented at a changing T from 50-65 degrees (house is cold and draft unfortunately.)
10 days ago the thing had a rank sulfur aroma that smells like beer fart. The beer tastes just fine, but this head aroma is nasty. Starting Gravity was 1050. The current gravity is 1025.
I racked into secondary 4 days ago. Smell hasn't gone away.
Would kegging it fix it?
How do I make the fart head go away?
How do I prevent it? (I'm guessing proper sanitation... which I'm a nazi about... and more stable temperature?)
Thanks world.
-Tony
exactly 21 days ago I brewed an Amber ale from 6lbs of Alexander's Munich Malt extract, and chocolate malt, british brystal, and crystal grains.
It fermented at a changing T from 50-65 degrees (house is cold and draft unfortunately.)
10 days ago the thing had a rank sulfur aroma that smells like beer fart. The beer tastes just fine, but this head aroma is nasty. Starting Gravity was 1050. The current gravity is 1025.
I racked into secondary 4 days ago. Smell hasn't gone away.
Would kegging it fix it?
How do I make the fart head go away?
How do I prevent it? (I'm guessing proper sanitation... which I'm a nazi about... and more stable temperature?)
Thanks world.
-Tony