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I've done lagers, pilsners, and australian pale ales for a few years and i wanted to try my hand at a dark ale. I was just wondering if anybody had advice for a first time dark ale like

30 been doing it for 5 years and i also do about 5 gallons every 3-5 weeks apart depending on the time of year

It sat it the beer for two hours and cleared the smell right out, the answer to the rest of your questions are below I forgot to hit the reply button when I first started answering

When yeast ferments it creates hydrogen sulfide which under normal circumstances gets eliminated by the fermenting process, but in some cases like mine the smell just would not quit. So adding copper to the brew allowed the copper to react with the sulfide (sulphur) and causes it to sink to the...

So while brewing my coopers "Pilsner" made with a honey/dextrose mix for fermentation after about 5 days I noticed my beer smelt of rotten eggs, and I know not everybody is gonna agree with what i did. But on the last day of fermentation i stuck in a twice sanitized piece of copper pipe (boiled...