So brewed a clone of Allagash’s Tripel using WLP500 for my yeast. Used 2 packs made a 1 liter starter. Fermented at room temperature between 68-72 within the parameters. Around the first week to 10 days the smell when pulling a sample was pleasant with some fruit and bubblegum like aromas. But now at 2 weeks it’s becoming sulfuric and seems like it’s getting worse. I’m thinking it’s gunna be a dumper any input.
Sulfuric smell/taste end of fermentation
- Thread starter strick88
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