Re: Issues with the process
Posted: Thu Apr 27, 2017 2:42 am
You said fermentation took longer than anticipated, right? If that is the case, and you have good control of your oxygenation and fermentation temp, and given that you pitched a lot of yeast, vitality is a likely issue. Sulfide aromas during fermentation also points out to yeast problems as Abbey mentioned.
If I misread your comments and you had a quick fermentation and no sulfide aromas during it, incomplete gelatinization at the beta stage or your beta rest at too high a temperature seem more likely.