Rotten Eggs, is the smell coming from the Kmeta added to the boil:

[cmac62]

For the last few brews I have been adding some K-Meta to the boil as part of the K-meta, Ascorbic Acid and BTB as a trifecta to help reduce the oxidative effects. I have been getting a sulfur smell (i.e. rotten eggs). There is no flavor, but the smell is off-putting to say the least. Is this due to the K-meta (too much or not at the right time)?
Thanks in advance.

 

[effeffe]

For the last few brews I have been adding some K-Meta to the boil as part of the K-Meta, Ascorbic Acid and BTB as a trifecta to help reduce the oxidative effects. I have been getting a sulfur smell (ie. rotten eggs). There is no flavor, but the smell is off-putting to say the least. Is this due to the K-Meta (too much or not at the right time)? Thanks in advance.

It sounds like you didn't adequately expended your sulfites when oxygenating your wort.

 

[cmac62]

It sounds like you didn't adequately expended your sulfites when oxygenating your wort.

That's what I thought. I guess I need to oxygenate my wort better after pitching the yeast. Thanks for the reply.