jgohean
Well-Known Member
I'm brewing my first homebrew (more detail here), Austin Homebrew Supply's American Amber Ale which uses White Labs California Ale V Yeast.
At 30 hours, the fermentation is active (2 bubbles / second), but there's a distinct rotten egg or sulfur smell. The temp in the closet it's in is about 76. Is this a sign of contamination? Normal? Distinct to the liquid yeast I used?
At 30 hours, the fermentation is active (2 bubbles / second), but there's a distinct rotten egg or sulfur smell. The temp in the closet it's in is about 76. Is this a sign of contamination? Normal? Distinct to the liquid yeast I used?