nottingham dry yeast = sour smell?

Just brewed a fat tire clone from AHS. I rehydrated the dry nottingham yeast, and added a little wort to get the yeast to the same temp as the wort per the yeast instructions. i noticed when I pitched the yeast, they had a sour smell, almost like a sour dough bread. Is this normal? Everything was well sterlized (I think), so I'm not too worried, just didn't notice this wih my last yeast package (which was a dry wheat yeast, but don't remember the exact name and don't have my notes handy).

thanks,

Dry yeast will often smell like a sourdough bread starter once it is re-hydrated, so no worries. Also, you can just add the dry yeast directly to the cooled wort, if the OG isn't really high.

Nottingham is a great yeast and will produce very clean beer if fermented at 60 to 62F in the fermenter. Not the room temp.