JamieGalea
Well-Known Member
- Joined
- Jan 15, 2021
- Messages
- 58
- Reaction score
- 16
Hi,
I brewed a kolsch style using pilsner, vienna malt and k97 yeast. Temp 17-18 degress celcius for 14 days in primary. When i had a sample during fermentation it tasted nice and sweet but the smell..... oh god.
I bottled anyway. I was impatient and opened one bottle just after 10 days of carbing. Tasted ok but smell was still there.
Will bottle conditioning longer resolve the rotten egg smell issue ?
As for confamination, i would not say so, never had a contamination before....
I brewed a kolsch style using pilsner, vienna malt and k97 yeast. Temp 17-18 degress celcius for 14 days in primary. When i had a sample during fermentation it tasted nice and sweet but the smell..... oh god.
I bottled anyway. I was impatient and opened one bottle just after 10 days of carbing. Tasted ok but smell was still there.
Will bottle conditioning longer resolve the rotten egg smell issue ?
As for confamination, i would not say so, never had a contamination before....