"Smokin' Redhead" Fail.. :(

I think I need to review my yeast propagation technique.

The rauchmalt beer I recently tried was getting skunkier, and skunkier out of the airlock. The fermentation didnt look right, and we finally pulled the plug and dumped it. It was a horrible smell.

I seriously want to try this one again soon (next?) as the color, and smokiness was so awesome...

I think this time I'll stick with a commercially packaged yeast tho.

I need to do a bit more refining / experimenting with my yeast growing skills before I try pitching a yeast I grew, again.

Oh well.. Its all a learning experience, no? :)

Edit:
Okay, lets try this again.. :)

Same recipe is in primary, only this time, I'm using Danstar Nottingham dry yeast (It came very highly recommended from a brewer friend of mine)
Its kicked off after about a 12 hour lag, and seems to be going to town.

I'm also actively managing the temperature. I have a temp. controller that my brewbelt is plugged into keeping it all at 20.2C +- 0.15C (Say just above 68F)

Hopefully this way I can get a quick, vigorous fermentation, and get the yeast to all go dormant and flock at once. I think I've been brewing too far on the cold end, as its been cold here, and my fermentations have not been attenuating as far as I'm used to, plus the yeast all seem to want to stay up in suspension. I hope a touch of heat will help that along.

Well, heres to another experiment! :)