-- My question is - is this fine to pitch, has something gone wrong, and why am I only noticing this now?
I have tasted and smelled every yeast starter I have made to date. So far, they have been agreeable, and beery.
A few days ago I began a new starter (WYeast 3944 Belgian Witbier). I have done this one before, and noted its aroma/etc and it seemed fine. However, today, after getting my brew ready for adding yeast, I sniffed the starter I made and cringed. It doesn't smell infected, but it smells sharp and tastes sharp. I am not sure how else to describe it. It isn't metallic, but it is sharp. It is fruity, but that is what I expect from this yeast.
So, now I am afraid to pitch it. Have I ruined it? Or should I be fine as long as I make sure to limit the excess liquid I pitch into my new brew?
The only thing I can think of is that we had an unexpected heat wave the last few days and I have been having a hard time keeping it below 85F
. SWMBO is "afraid of burglars" (she goes through this every year until it is hot enough to make her no longer care) and refuses to leave a window open and a fan on during the day ... so the house makes for a nice little oven *sigh*. By the time I am home, it is up to 90F, and my fermentation cupboard is around 80F and everything inside is around 84F. I swear she just wants to ruin my beer so I'll stop this crazy experiment.
Luckily, it is supposed to cool down tomorrow .. and I am leaving after her the next few days, so will make sure fan is on and a window into the chillway is open.
Thanks for the help folks,