2nd Batch

[Chris Thornton]

So, I'm brewing an extract nut brown with my little bag of chocolate and carapils, using Wyeast 1028 London Ale.  Went into the primary four days ago.  Yesterday, I noticed an odd, sulfrous odor, and cracked the top (possibly making things worse).  Could not see the wort under the krausen, and it smelled sweet after having ten seconds for the sulfur to escape.  Some sulfur out of the airlock today, too.  Smells like a wet fart.

Ambient temperature 72 degrees, which is on the warm end of what the strain likes, but I live in Texas and keep wet towels on the thing and a fan blowing on it (reads 68 degrees right now but I'm not always there).  

So, I know that sulfur happens with some yeast strains--anyone have experience with this one?  This is not a lager yeast or a Belgian, so what the heck?Should I go to secondary to get off that krausen when it falls?  Not going to dump a batch unless I'm sure it's infected, so I'm going to wait, but it's a question of how long to wait.

It's hard to just leave the stuff alone, though I know I increase my risk when I do it.

[Ray Grace]

It's probably DMS, just leave it alone and it should eventually blow itself off.

[Chris Thornton]

Hope so!

Thanks.

[Chris Thornton]

Continued to smell like feet for another 2-3 days, then the sulfur blew off. Racked to secondary today as I'm at my expected final gravity, and it's just fine.