normally autolysis isn't a real concern. I have washed and banked some yeast in the past, and some of it didn't get used quickly enough. When I pulled it out, it had turned very dark, and when i opened the mason jar it smelled unhealthy.
dead/rubbery is a decent description. almost rotten egg like but with less sulphur
i wouldn't think that the dark specs would be hops, depending on how you avoiding transfering trub to primary, so it could well be autolyzed yeast cells.
i would still let it hang for a bit...sometimes the sulphury smells of lagered beers take a while to come out of solution.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10