[swampale]

I brewed a few lagers and just left them until fermentation was done. I got sulphur in one and cooked corn in the other. I quit for about 2 years until I tried the fast lager method. I haven't had sulphur or cooked corn since then. I am currently fermenting a lager and now in the ramp up stage - 66 F. The sulphur smell is strong in my fermentation fridge and I am confident it will all be gone when fermentation is done.

[macbrews]

I hear you, I agree, but the way you put that sounds kind of creepy, like microbial mind control... maybe the yeast have come from another world to enslave us all... 
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TAKE ME TO YOUR LITER!


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