for the past 3 batches, Ive been lazy and dumped the whole pot with all the breaks into the fermentor. And for all of them have been given off rotten eggs in about 1 week or less into the fermentation. Altough the smell vented off within 2 weeks, and all turned out to be fine beers, do you think it is caused by having all the break and trub in bucket? I used different yeast for each brew, Notty, WLP500, and windsor if I remember correctly. So it shouldn't be the yeast.
I dont see how .. I dumped many a batches into the fermentor with everything included... never experienced those smells. Might be your water since that is the only constant variable.
I think that's just sulfur, which is a byproduct of fermentation. Stronger in some yeast then others.
