Im a little concerned about a starter made from my first yeast washing attempt.
Its Dennys favorite from wyeast and was used in denny's rye IPA first, I washed it, decanted, and chilled for a few days and made a 2l starter with it last night.
The aroma of the stater isnt necessarily "bad" but just seems a little off, so i tasted a little of it to see. Its not awful, just tastes like stale labbats light, and has a bitterness from the previous batch it was used in.
Im wondering if it may be infected (off smell) or would that taste be so bad i'd know right away? And I'm also wondering if i got too much trub into the yeast if it could really ruin the batch i plan on using this starter in. (NB all grain irish red ale)