Hello my friends,
I have made a 3000ml starter of wyeast #3944.
I made a 1000ml first that i fermented to finish, and pitched it all into 2000ml of wort. This wort has fermented for about 48h, and there is a slight sour smell coming from the bottle. It is not strong, but it is definatly there.
Reminds me of a sour ive felt from a wyeast wheat yeast I once made a starter with.
I was wondering what you think of this, keep or chuck it?