Originally Posted by brewchick3
It's a White Labs California Ale. It's not awful. It's slight. I just noticed the odor when I walked into the kitchen and thought it was coming from the garbage and then realized it was the fermenter. Lol. I peeked in and it looks like a nice normal thick krausen.
You pitched far too cold for this yeast. White Labs recommends a temp of 68-73F. Since you pitched it too cold, the yeast had a sluggish fermentation which did not liberate the stank compounds. A vigorous fermentation will drive off the stank, mask the stank, and prevent its appearance in the beginning anway. Apparently yeast do this when "stressed" as well. But I don't think "stressed" properly describes it. It's more like conditions that don't meet the ideal.
Raise the temp and just relax. It will disappear. I used Wyeast 3068 and it smelled like a dumpster full of decomposing skunks. It will fade. It's a product of some yeast strains, too.