Sulphur smell with US05

[Chunk1234]

I've just brewed a hoppy pale ale with US05 yeast. The grist was MO, Caramalt and flaked barley. The hops were fuggles, cascade, pacific gem and hallertau hersbrucker.

After 12 hours fermentation started and it smelt fine. After 48 hours fermentation was going at normal speed and it smelt fine. I've checked it this morning (60 hours in) and it really badly smells of sulphur/egg.

I know that some yeast strains do this, but I've never had it with dry US05 before.

I don't have fermentation temp control, so I've been attempting to control the temp with ice packs. As a result, it's quite possible that the temp has been up and down between the 18-25c range. Im not saying this definetly happened, its just a possibility.

What do you guys think? Combination of a malt I havent used before and the yeast? Infection? Temp changes stressing the yeast? Nothing to worry about?

Appreciate any help.

[boingy]

It's hard to say for certain but it is probably doing just fine. Yeast is a law unto itself.
If there is a problem then there is too late to fix it so there is no point worrying.
Just apply a couple of days of patience and see what happens!

[Chunk1234]

Few more days have passed now and it seems to be dieing off slightly. Still obvious in the gas leaving the fermenter though.

[TC2642]

Don't worry, happens to me every once in a while with several of the yeasts I use. It'll scrub off eventually.