I suppose I can toss it in the fridge. Shouldn't take more than an hour to get to 68, I suppose.
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Salty, astringent, harsh.
In a light über I get a chalky and muddy flavor if the bicarbonate is too high, it is the opposite of crisp. Don't use chalk with RO unless you have to.
That more beer article was a really good read on that. I've never had the rotten eggs smell before or really heard of it so bad in the primary it would nearly "knock me over".
If it was in your starter and the beer is super watery, my guess is that's not a positive sign. Assuming your were sanitary in your process, then think about the yeast. If you under pitch, what is one of the by products? You get a lot more volatile sulfur compounds which come out during yeast growth.
Is there a chance there was a low viable cell count in the pack due to age or poor handling or similar? Since it was present in the starter then maybe you under pitched your starter??
I'd say it would have to be fairly heavily under pitched but just another take on it.
I never got sulfur with that yeast strain until I switched from a copper to stainless immersion chiller. Now I always do! It will dissipate with more time, warming it up will help too.
Did you happen to replace your copper wort chiller with something else since last using that strain? A little copper in the system is supposed to reduce sulfur.
If everything else in your process is the same but the equipment then that's where the issue lies. IMO 2 batches of 2 completely different recipes is not enough to dial something in.
I would try and brew the same recipe a few times and see what you get. If the same recipe produces the same numbers each time then use that as your efficiency calculation moving forward