I just sampled the brew. It tastes good but has a slight sulfurous smell I can’t quite ignore.
Used Wyeast 3944. I fermented at 68 for a week, then moved it inside where it started off again ( possibly due to higher temp ).
Any idea about the smell and if it will go away
If you’re smelling it, it is trying to go away Give it some time.
If your beer is kegged, you can pop open the PRV and run some CO2 through the beer to help drive off the sulfer. CO2 gas will force the DMS out of the beer. Then just leave it open for about an hour without pressure to allow any residual DMS to escape.
Thank you guys. I do believe its starting to fade. I will try the CO2
Yeah I did a wit earlier this summer, using Wyeast Forbidden Fruit, too lazy to look up the number. The wife was blaming me for the smell, the beer was…“farty”…but that changed and it was a good summer drinker.