Upthewazzu
Well-Known Member
Pitched an overbuilt starter of WLP023 Burton Ale yeast into 64° wort on Sunday 1/20. Things started out quick, everything was rolling along, then raised temp to 65° after 24 hours. Walked out into my garage this morning (+36 hours) and was smacked in the face with sulfur. I've brewed 100 batches over the last 6 years and nothing has some remotely close to this! Is it normal for this yeast and should I keep the ferment temp low or raise it to burn off some of that smell? Also, any chance this affects the flavor of the beer?
EDIT: Temps are liquid, not ambient.
EDIT: Temps are liquid, not ambient.