Wyeast PC Belgian stout 1581

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miggs3030

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Made a Pilsner stout last night this morning woke went to give a smell and got a nose full of sulfer and hops. never experienced this before with any yeast. i did do some research and i know i didn't underpitch the yeast, I did a 90min boil for DMS reduction, o2 aeration, and yeast nutrient. is this just one of those yeasts that produces more sulfur than others? please help with more info on either the yeast or what else causes sulfur.
 
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