cozmocracker
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i brewed a crown lager kit(it was a present so dont shoot me), it used the saflager s23 yeast, you could smell the sulphur smell out the airlock. problem is every sample i tasted, tasted like the smell coming from the airlock, i thought it would go away with time but after cold conditioning in secondary for 4 weeks its still there. its been mentioned it might be a DMS infection, but i used the yeastcake to do another brew and havent had the same problem, at least that ive noticed. any suggestions would be great, im considering dumping it because its undrinkable at the moment. please help!
cheers cozmo
cheers cozmo