tag:blogger.com,1999:blog-22399565.post2012328305503589618..comments2023-06-03T10:27:12.065-04:00Comments on CNYBrew.com: The SchlitzTravishttp://www.blogger.com/profile/08293454329758079937noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-22399565.post-56226775010313240272007-02-19T09:20:00.000-05:002007-02-19T09:20:00.000-05:00Good info and thanks for stopping. I got some fee...Good info and thanks for stopping. I got some feedback from BA and it sounds like that is a normal smell from a lager yeast. I have been lagering this Schlitz for about 6 weeks now.<BR/><BR/>I think it's ready so next chance I get I am going to keg it. I will be sure to post on how it turns out.<BR/><BR/>Cheers.<BR/><BR/>TravisTravishttps://www.blogger.com/profile/08293454329758079937noreply@blogger.comtag:blogger.com,1999:blog-22399565.post-24501794620541680672007-02-17T00:45:00.000-05:002007-02-17T00:45:00.000-05:00With my most recent batch using Nottingham dry yea...With my most recent batch using Nottingham dry yeast, I had a bad odor, as in outhouse bad, in a test bottle I prepared when I racked to the secondary. Thought I was infected, but when I asked about it on Beer Advocate, heard that it was probably sulphur and it would go away in the secondary. Completely gone! Not even a hint of foul aroma at all. Just give it plenty of time to dissipate in the carboy. Once it's bottled, the smell is trapped, eh?<BR/><BR/>Cheers,<BR/>ChrisAnonymousnoreply@blogger.com