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I was trying to keep the temp at 20-22 degrees celcius, but it was closer to 18 in my room and then went into lounge-room which went up to 23-27 at times. Second one stayed at about 18, and third one 20 during the day and I'm not sure what during the night.

Could be a sanitation issue with the first two ferments, but I figure the 3rd yeast should still have responded to the sugar. Thanks everyone for your responses. I'll keep mulling it over.

I did keep the first 2 sachets in a warm lounge room, but the third one I tested I kept in the fridge. I pitch at 22 degrees Celcius.

Hi everyone. Just looking for some guidance about a dry yeast issue. Bought some Safale US-05, which took a long time to develop krausen which was muddy brown, and when bottling tasted and smelt like bin juice or sewage or something similar. Used a new pack on another batch and this time the...