Just wondering I know its probably hard to say just by description but here is my situation. I made a small starter with a very old tube of wlp001 (3 years old IIRC). It was a 500ml starter at 1.020 strength. I saw a pretty good amount of yeast formed and stepped up to a 2 liter starter at regular 1.040 strength. That starter seemed ok except for a strong smell of clove. A day later the smell seemed to have died down and I tasted the starter and it tasted pretty clean. I pitched the starter into an Imperial IPA at 1.074 strength. The fermenation was going strong for a few days needing a blowoff tube and whatnot. Krausen had died down so I figured must be done or close to it. I drew a sample and smelled the clove again, also around the fermenter it smelled a little like nail polish remover. Testing the sample fermentation had stalled at 1.044. I kind of freaked figuring the starter must have been contaminated or something and pitched 3 packs of coopers yeast. Its been 2 days and fermentation does not appear to have kicked off. Does this sound like stressed yeast or wild yeast? I am usually pretty good about sanitation and prepared the starters in the same manner I prepare my other ones and never had any trouble like this. I checked ph of the wort and it was about 4.7 which I guess is normal for fermenting wort. Even though they were coopers packets which are a little small (5 grams each) I thought for sure this would start things backup up but after 2 days don't see much going on. So does it sound like stressed yeast or wild yeast?