Made a 3000ml starter for my Wy2565 Kolsch yeast a few days ago. Its been in the fridge for 2 days, so before I decanted it, I gave it a sniff and it had a slight sulfur/eggy smell. I tasted a bit of the decanted beer and it was fine. I should mention that after I pitched the yeast into the starter, and returned home form work about 7 hours later, I had a pool of yeast on the counter. Im glad SWMBO was not at home. Nothing I can do about it now, my beer is boiling and LHBS isnt open until Tuesday. RDWHAHB.