ok, i tried searching, and didnt find too much on the subject, so here goes...
batch 3.. a hefeweizen with 3068... upon pitching, the starter had a mild "putrid" odor, but i had no other yeast, and i trusted my sanitizing techniques. now, 24 hours later, the primary has a similar smell, but stronger. see, i do primary in a plastic bucket with a lid that doesn't seal air tight. it kinda just sits there. i have read that this is no problem, as long as the gases can escape. the lid is not heavy, so i believe as soon as a little presure builds up in there, it's free to go when it pleases. my first batch had this same smell during primary ( a spezial lager kit with dry yeast) and at that time i had given up hope. that beer turned out not too bad, i wasn't near as psyched about it as most people on this board are with their firsts. if it's contaminated, i will have to focus on my sanitizing technique, fine, but i also read here something about this odor being related to yeast, and if it is in this case, how do i keep that smell from being a part of the final aroma, and/or flavor?
p.s. will secondary help in this matter? i'm still searching for a secondary vessel, and if i know it could really make a difference in this area, i will speed up my search.