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Old 10-01-2009, 05:33 PM   #1
kingoslo
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Jan 2009
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Hello my friends,

I have made a 3000ml starter of wyeast #3944.

I made a 1000ml first that i fermented to finish, and pitched it all into 2000ml of wort. This wort has fermented for about 48h, and there is a slight sour smell coming from the bottle. It is not strong, but it is definatly there.

Reminds me of a sour ive felt from a wyeast wheat yeast I once made a starter with.

I was wondering what you think of this, keep or chuck it?

Marius

 
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Old 10-01-2009, 05:51 PM   #2
johnnyc
 
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If you're confident of your sanitation practices it should be ok.

Maybe its just me since I've been burned recently but if I ever doubt a starter anymore I won't use it. A lot cheaper, easier, and quicker to make a new starter than have a whole batch infected.

I'm sure other will chime in.
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Old 10-01-2009, 05:55 PM   #3
nealf
 
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Taste it... if it tastes like balls I wouldn't use it. If it just tastes a little off then don't worry, it was an unhopped, high temp fermenting, overpitched beer. Thats what I would do... YMMV.

 
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Old 10-01-2009, 06:21 PM   #4
kingoslo
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its not horrible, just a little sour I think my sanitation is alright, but I've never seen someone else brew, so I cannot compare myself to anyone who is a qualified "sanitator" Marius

 
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Old 10-01-2009, 09:03 PM   #5
Beezer94
 
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When I made my 3944 starter I can't say I paid attention to its smell on the stirplate, but while fermenting it definitely had sulfur rotten egg funk for a few days (that goes away).

 
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Old 10-01-2009, 09:04 PM   #6
BargainFittings
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I'd say use it. If your sanitation is good then I would go with it. Starters don't always smell very good.

 
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