Tasting my starter
 

Hey all,

I did a starter from a saved batch of White labs irish ale yeast that I hope to use this weekend and there is a small ring right above the wort. It was pretty active, so it could be from the mini-krausen it developed during the initial fermentation, but I wanted to test it for contamination. I'm afraid if anything it might be some wild yeast contamination, so I was curious what to taste for for wild yeast? I know most of the bacterial off-flavors, but haven't heard much about wild yeast off flavors, except that they can get pretty wild.

Let me know if anyone has any input...

Matt

That rings is just from the krauzen. IMHO, if there's no medicinal smell then you're fine. It would be hard for any wild yeast strain to compete with the yeast you pitched, particularly since you said it was pretty active.

Thats what I figured...thanks a lot!!