Using WLP 051 California V Ale yeast in my latest AG batch (5 lb 2 row 1 lb 6 row 2 lb flake maize 1 lb rice syrup solids), and it smells like sulphur while working.
It cranked in about 18 hours (made a starter 4 days before).
White Labs literature cites some strains as having sulphur characteristics, but not this one.
any prior experience anyone?
It cranked in about 18 hours (made a starter 4 days before).
White Labs literature cites some strains as having sulphur characteristics, but not this one.
any prior experience anyone?