HELLOW! I have 2 starters going, left most is a Belgian Ale yeast with Sparkling Amber DME. The 2 on right is Cream Ale yeast with Sparking amber and a little Dark DME.
Both yeasts were Liquid White-Labs. I've used the Belgian yeast before and that smells like Belgian yeast ^_^ The Cream Ale yeast smells like Philadelphia Cream Cheese. (in a good way, not rancid. If I didn't know better I'd try to eat it lol) Is it supposed to smell like that? Also the Belgian is quite hyper like normal. The Cream is kinda lazy looking, but there is lots of sediment. I've been jiggling it any time I'm near it too. ^_^
And when I bought the Cream Ale yeast I failed to notice that it was a couple of months past the date.
Should I be worried about the Creamy?