bjl110
Well-Known Member
I am cooling my wort right now. This will be my first batch that I'm doing with washed yeast. As I was decanting my starter I saw what I thought might have been a fruit fly fall out and go down the drain. I smelled and tasted it, and it was green apple all the way, confirmed by my wife. It didn't have this before right now, it smelled like beer/bread dough. So, is my starter ruined, or is that just acetalahyde? I'm using Wyeast 1084, which can have a green apple smell if fermented at high temps (which my starter was ~72-76). I guess the main question is should I still pitch? Should I make another starter? If so will my wort be OK in the fermenter while the starter does its thing? Thanks guys!