Kind of smells sulfury and has been in secondary for a couple months now…
Taste is good and bright roasty with hints of coffee. I suspect it is the Nottingham
yeast. The aroma was worse and stronger before I chilled the keg…
Can you describe the aroma of nottingham yeast when used in a stout?
I have used Nottingham in many stouts and I don’t recall ever having a sulphury aroma from it. What was your fermentation temperature? Grain bill?
Fermented in Feb in a room where ambient was prolly 65 fahrenteit.
Grain Bill,
6 lbs MO two row
0.1# wheat malt
0.50# Pale Choc
0.18# roast Barley
0.25# Black Patent
0.25# Carafoam
1# flaked maize
2# Brown Cane Sugar
servo Myces
Whirlfloc
2.5 oz tetnang plug for 60 mins
O.G. 1.060
It is a relatively minor flaw and may go away with time. couple sips and you are past it
The beer is smooth and tastes good.
That’s a lot of sugar, but I really don’t see anything that would say sulphur to me. Nottingham may produce some if your ferment temps are on the low side (~60F), but it goes away with time, much like a lager yeast. See what more time does for you.
+1
Time is your best offense for this one. So you know what ole Charlie P. would say… 8)