How about this for an option: stop smelling it until it's done fermenting. You'll worry less.
Every time I've used 099 it smelled like a fat hog in heat. Every beer I've made with it was plenty drinkable- the belgian blonde I brewed to make a massive 099 yeast cake was a little phenolic when green, but it settled down just fine.
One caveat- if the beer is warm, cool it down. A fermenting 1.100 beer is going to be 5-10 degrees above the ambient air temp, and if you don't take steps to keep it in check you'll get more hot alcohols in the beer. If you're doing this already, good on you.
"I can't believe how many people think Air Lock is pronounced Hydrometer." -BigKahuna
"If you gave me a beer with placenta in it without telling me I would kick you in the nuts." -ODaniel
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