I have a Mosaic pale 1.5 weeks into fermentation. FG has been hit, but it has the most rancid sulfur smell. Kinda like raw sewage. I have had that once before with Nottingham and it went away over time. What worries me is that the beer has a sulfury taste as well.
Anyone else have 1056 do this to them?
Anyone else have 1056 do this to them?