I had forgotten to buy distilled water up to the point where it was time to top-off the wort, so I decided to try tap water. It's been 48 hours fermenting with Saflager S23 at about 67 degrees ambient room temp, 70 degrees carboy temp (it's in the coldest part of the basement) and the water in the bucket that the blowoff tube is sitting in smells like sulphur, enough to make the sulphur smell evident from even several feet away. The fermentation is very active and I was wondering whether this is a normal variant of the yeast or whether the tap water, which comes from a natural aquifer and is tested by the water district regularly but unchlorinated, could have had high enough of a bacterial load to outpace the yeast.
Edit: I tried adding a penny to the blowoff water and it seems to have neutralized it
Edit: I tried adding a penny to the blowoff water and it seems to have neutralized it