- Apr 30, 2014
- Reaction score
Hey everyone, new all grain brewer here. So I've made three 5 gallon batches so far, all IPA's and every one has a VERY noticeable sulfurish smell/taste. Vital info as follows: Vigorous boil for 75 mins, lid off. Wort chilled to 65 deg in under 20 mins. Pitched 2 packs re-hydrated US-05, fermentation began in about 12 hours each time. Appeared to ferment well, peaking at 68-70 and then running at about 66 the rest of the time. No oxygenation to speak of besides dunking the wort chiller during chilling. Primary 1 wk, secondary 2wks, cold crash 2 days then bottled. The wort smelled and tasted fine in each batch until bottling time. Sanitizing w/ Iostar with good procedure to my knowledge. Kind of at a loss right now. From what I've read I'm thinking leave it longer in the primary or oxygenate more. Any help I can get is appreciated. Thanks!!