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16 hours later the krausen has fallen and no off smells. Guess I was stressing the yeast out on the last few starters I created. Im going to dry this starter and pitch dry every time now.

Created a 1.2L starter last night with a much higher gravity 1.068. Pitched 1/2 tsp of dried Hornindal at 95*. About 3 hours later it had a thick krausen that looked much better than the previous starters. We are 12 hours in and no egg smell so far. Fingers crossed it doesn't smell when I check...

Awesome, thanks for the help. I'll update soon.

After leaving the first starter in the fridge for a few days the egg smell went away. Smelled like health yeast to me so I decided to dry it out. I'm going to try a tiny pinch of the dried yeast in another starter to see if it still gets the smell again.

I recently purchased a pack of Omega Hornindal to use on a Kettle sour. I built a large starter to be able to save some of the yeast. The brew came out great so I wanted to do the same thing again. Built my 1.036 1L starter, added 1tsp of slurry and left it on the stir plate @73*. Started seeing...

Its almost a musky smell... Its not a terrible smell but its not what it was when it started. It almost smells like a coors light which is a weird description I know but I would much rather my beer smell like an IPA then a coors...

So a funny smell has evolved in my IPA... When fermentation first started it smelled so good and now that primary fermentation has come close to ending the smell has changed a lot and not in a good way compared to what it smelled like at the beginning. Is it normal for the smell of the beer to...