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

[cmac62]

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

 

[effeffe]

For the last few brews I have been adding some kmeta to the boil as part of the Kmeta, Ascorbic Acid and BTB as a trifecta to help reduce the oxidative effects. I have been getting a sulfer smell (ie. rotton eggs). There is no flavor, but the smell is off putting to say the least. Is this due to the kmeta (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.