From the HBD Archive
From: whg@tellab5.tellabs.COM (Walter H. Gude)
Subject: Rotten Egg Smell
Date: 1992-04-01 20:36:20 GMT

The only times I've ever gotten a rotten egg smell is when I've fermented with
more than 75% wheat malt. Once with Red Star Lager (agast!) and once with
Wyeast German Ale yeast. The Red Star when on for days this way, finally died
out and no trace was left in the bottles. After a couple of months in the bottle
this beer to second in best of show out of about 120 enteries. The German Ale
yeast had the sulfur smell for about a day and then its gone. Two weeks in the
bottle and this beer is smooth clean and wonderful, better than the RS batch.

Just a data point,

Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.