hupnupnee
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Hi guys,
I have a coopers bavarian lagar that tastes and smells very sulphury. I brewed this beer in the dead of winter using the can yeast which I believe is saflagar. It fermented at around 8* to 10* over about 3 weeks. During fermentation it stank the house out. I thought the stink had dissappeared when I bottled but it seems to have continued the sulphur production in the bottle. The bottles are now over two months old.
My question is can I expect this fart to dissappear over time or should I just learn to love the smell of my own. :blink: :blink: .
Other than the fart the beer is really crisp and dry.
Bottoms up
Tim
I have a coopers bavarian lagar that tastes and smells very sulphury. I brewed this beer in the dead of winter using the can yeast which I believe is saflagar. It fermented at around 8* to 10* over about 3 weeks. During fermentation it stank the house out. I thought the stink had dissappeared when I bottled but it seems to have continued the sulphur production in the bottle. The bottles are now over two months old.
My question is can I expect this fart to dissappear over time or should I just learn to love the smell of my own. :blink: :blink: .
Other than the fart the beer is really crisp and dry.
Bottoms up
Tim