adamjab19
Well-Known Member
I brewed up a 2 hearted type ale and let it ferment with nottingham around 65*F for two weeks then threw in one ounce of homegrown centennial hops for a dry hop this past week. The beer tasted fine just before I threw the hops in a week ago, during the week when I whiffed it and theifed some for a hydro sample. But when I went to bottle today the beer tastes green (pretty good otherwise!) but the aroma is sulfurish/poopy.
Anything that could directly cause this? Anyone have this happen when dryhopping?
I am fairly certain it will go away after some bottle conditioning but curious anyway.
Any thoughts would be greatly appreciated.
Anything that could directly cause this? Anyone have this happen when dryhopping?
I am fairly certain it will go away after some bottle conditioning but curious anyway.
Any thoughts would be greatly appreciated.