I used this yeast for the first time on my bitter and was wondering if anyone had similar results. The recipe was pretty typical with some maris otter, crystal, a bit of flaked barley, and some victory. I mashed at 152 using the low oxygen method for 45 minutes. The OG was 1.040 and the FG is 1.009, which matched a fast ferment test I did. Ferment started at 65 and was almost finished at 36hr, with an SG of 1.014.
So the big thing that I'm put off by is the huge sulfur thing it has going on. The fast ferment sample of it didn't have this (which fermented at 72), but the main batch has a lot of egg/fart that needs to blow off. I took the samples and just left them out on the counter for the sulfur to blow off and it was fine after that. I did also notice the powdery character of the yeast, which is a big change from the 1968 I usually use.
Anyone else get that? I was a little curious if the residual sulfur from the SMB in the mash could have something to do with it, but that seems unlikely.