So I'm new to brewing. I recently brewed an BIAB 3 gallon batch of saison . I wanted to do a cider addition so I added 2 gallons of fresh local cider to the wort right before I transferred to the car boy. I pitched a safe abbey yeast. The fermentation went a little nutty and the batched smelled rotten eggy. The situation now is primary is done and the smell has dissipated.. Is this batch ruined or should I just roll with it? Not sure what to do? Thanks for any help !!
Saison cider help
- Thread starter jjackel53
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GCPHomebrew
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Yeast kick of sulfur smells all the time. Some even smell like elephant dung. How Long has it been in there? I'd ferment 3 weeks.
