Good to hear. Thanks.
I just put the batch fermented with the assmanhausen yeast in the carboy for malo and was impressed with how spicy it smelled and tasted compared to the other yeasts. Just as advertised. It seemed to have perserved color better too, but maybe thats because the fermentation was cooler than the other ones.
Sorry I missed this one. The first advice would have been my input - aeration. Don’t throw DAP or other nutrients in there unless you really need to. That has a down side - nutrients feed the bad guys as well.
For sulfides, aeration early in is good. If you have mercaptans or other double bonded sulfides, use ascorbic acid (vitamin C) to bread the double bond, then air and/or copper to resolve the reduction. Good luck.