Burton Stench revisited

[Fraoch]

Remember that eggy smell?? Well it's gone, Although i'm very confused as to how i got it,I used Wyeast 1028, split the batch at secondary and got the sulphur smell in a brand new carboy. But as almost always its turned out fine so xmas will have the expected amount of cheer, Cheers everyone!!

[Freon12]

I was hoping it would be the yeast causing your smell. I have heard this before and the beer turned out very well. Lager yeast seems to have this more than ale(london). What was the fermentation tempreture? Should be 60-72f and it will have some diacetyl(butterscotch). I would like to link that smell to diacetyl.
How long did it take to go away?

[Fraoch]

The initial fermentation temp got too high as we had a sudden heat burst with the weather, this was only for the first 12 hrs though after that i brewed out at 70f and dropped at half way stage, and reduced the temp to 55f. The smell took 2 weeks to clear and i'm now lagering a bitter to extract every drop of yeast just to make sure. The other half of the batch was bottled 2 weeks back ready for xmas, I'll keg the rest in the new year. Thanks for your advice,
Gavin