So I've cultured a 1099 Whitbread for three "generations" (on the third now). The first two had a fairly pleasant, fruity aroma. But I walked down to the basement this morning, and it smelled like straight fart down there. I went over to check the fermenter, and noticed the smell was emanating from the airlock.
It has undertones of the familiar fruitiness, but the dominating odor is one of sulfur/fart. The notable differences this time around when compared to the first two generations are all grain vs. extract, O2 injection vs. standard agitation, and stir-plate starter vs. shaken starter (in other words, if anything, my methods have improved notably). I used Wyeast yeast nutrient, as I have in the past, so I don't think they're wanting for anything...
Given the above, is it typical for the same yeast strain to be putting off different smells between different batches/conditions?
Back to brewing! It's been too long!!