Starter made from Hennepin smells like...

brine from a pickle jar? Idk if it's infected or if it's throwing bizarre funky smells or what. It basically tastes just like it smells and in the past all my successful starters have tasted horrible anyways.

I wound up just pitching it, I split an IPA into 3 and 2 gallons and am using this yeast for a Belgian IPA, so if it's infected it's not a huge lost... though I would be pretty sad about it!

Think the smell is normal?

search for acetobacter

winvarin said:

search for acetobacter

Click to expand...

In that case, once fermentation starts and there's no oxygen left, hopefully that flavor won't be present anymore since acetobacter is an obligate aerobe?