[Nagel Family Brewing]

I have an amber ale, 1.070 OG, brewed with 23% rye malt and fermented with 1056 that two days into fermentation has a very sulfur like smell. Is this common with rye?

[tomsawyer]

I haven't had sulfur with my rye beers.  It might be a nutrient issue though, I typically use a little nutrient blend as insurance.

[Nagel Family Brewing]

The other thing I am concerned about is that my subdivision community well had its pump go out Saturday.  The water went out and then there was a boil order Sunday when I brewed.  I brewed anyway since I would boil my water but used the tap water to mix with my star san.  I am worried the star san didn't kill anything funky that may have been in the water, particularly the water santizer I used on my carboy.

[tomsawyer]

I think the starsan would've done the job on your water, I wouldn't worry about that.  Sometimes a yeast will throw sulfur, it generally gasses off with the CO2.

[Nagel Family Brewing]

I guess the only thing for me to do now is to keep the fermentation temp good and see what happens. Fingers crossed.