I've currently got two very different brews with two distinct yeast strains that are creating quite the sulfur odor. While I'm relaxed and drinking a home brew, since I've read that some yeasts produce this smell, I do have some questions. anyone know why this smell is produced? And how long these are going to have to sit before the yeast clear the odor?
One is a honey/LME/crystal hop ale using 2112 Wyeast.
One is a hard lemonade experiment with concentrate/DME/sugar using red star champaign yeast
The only thing the two have in common is cane sugar (missed my OG on the honey ale and boiled 2 cups worth to hit my target)
any ideas?
One is a honey/LME/crystal hop ale using 2112 Wyeast.
One is a hard lemonade experiment with concentrate/DME/sugar using red star champaign yeast
The only thing the two have in common is cane sugar (missed my OG on the honey ale and boiled 2 cups worth to hit my target)
any ideas?