HopsAreGood
Well-Known Member
So this is the first time I’ve tried using Sodium Metabisulfite to reduce/eliminate oxygen. I just took the first sample from the keg and it smells strongly of eggs and sulfur...rhino farts, whatever you want to call it.
I fermented the beer the same way i always do, except this time I added .3 grams into the dry hop keg. I transferred the beer into the dry hop keg, left it in there for three days, and then transferred it into the serving keg. It’s a very hoppy Citra/mosaic ipa and the rotten egg smell is strong.
I’ve read a few other threads and did some digging but I’m wondering if this will fade away or if there’s anything I can do to get rid of it. At this point I have absolutely no plans of ever using this stuff again.
I fermented the beer the same way i always do, except this time I added .3 grams into the dry hop keg. I transferred the beer into the dry hop keg, left it in there for three days, and then transferred it into the serving keg. It’s a very hoppy Citra/mosaic ipa and the rotten egg smell is strong.
I’ve read a few other threads and did some digging but I’m wondering if this will fade away or if there’s anything I can do to get rid of it. At this point I have absolutely no plans of ever using this stuff again.
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