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Wlp051

Started by LASERBOY147, July 01, 2017, 08:50:49 pm

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LASERBOY147

2 days in and sulfur smell is strong.  How do u get rid of it faster? Fermentation at precisely 19oc . Can I go 1 degree higher? Would that move the smell on faster? All advice welcome tyty

molc

You can go to 20 and it can be a little stinky at the start.cleans up after itself well though
Fermenting: IPA, Lambic, Mead
Conditioning: Lambic, Cider, RIS, Ole Ale, Saison
On Tap: IPA, Helles, Best Bitter

Qs

Sulfur doesn't last long. Won't show up in the beer anyway.