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Sounds like what you're smelling is some sort of sulfur compound. That's pretty common with that particular strain of yeast. It will eventually age out. How long ago did you brew the beer? What temp did it ferment at?


Torrefied wheat can sometimes be drier, and create a good head without haziness in the beer. But if you are only using a few hundred grams / 4-8oz and not brewed the recipe before then relax, your beer will still be fine. If you have brewed it before, you might find the beer doesn't taste as crisp/dry as before.


There's a few smells you should worry about, because you're smelling the liquid. For instance, a vinegary smell (suggests acetobacter infection). There are other smells that you should not worry about, because you're smelling the gas leaving the liquid. For instance, sulphur. Most smells during fermentation are in this category, actually. Remember, you ...


The flavor will be very slightly different. Probably not enough to notice unless you did a side by side with the same beer made with torrified.


For a very precise answer, there is actually a paper published in the American Society of Agricultural and Biological Engineers journal ('Water Absorbtion Characteristics of Wheat and Barley During Soaking' Transactions of the ASABE. Vol. 46(2): 361–366 . (doi: 10.13031/2013.12916) @2003) The abstract reads: Water absorption characteristics of wheat and ...

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