First Stir Plate Starter ... and a question

[Omahawk]

Just tried out my new stir plate (great deal at Bell's by the way Bells Stir Starter) with some Wyeast German Ale. I was impressed by how much more yeast I got with a 1.5 L stir plate starter than I used to with my old "occasional shake" method doing 3L non-stir plate starters. I did the starter at room temp (75 F).

Anyway, the question: I noticed a very intense, wine-like, cidery smell coming from the starter when I turned off the stir plate at 18 hours. It was a very fresh yeast pack (Sept 11, 2013 date) from my LHBS that swelled right away when smacked. It didn't smell infected or cheesy, just really intense and winey. Never had this smell with my previous non-stir plate method starters. I am wondering if this is a typical by-product of continual oxygenation?

It currently chilling in the fridge, and I will definitely decant the wort prior to pitching.

 

[Omahawk]

I will add that I typically keep my starters in my basement at closer to 70 degrees. This could have just been what REALLY estery beer smells like at 75+ degrees, but am pretty sure it was more than that.

 

[k_mcarthur]

I have never smelled one of my starters and thought it really smelled good. The conditions we are after here is to make more yeast and not good beer; so we aerate and oxygenate it constantly, higher temps, and keep it all mixed up. Don't sweat it, your yeast is rearing to go!

 

[sniperd]

Sounds perfect. My really good yeast starters never smell good.

 

[Omahawk]

Thanks for the responses. I was really floored at the difference in smell - my starters pre-stir plate smelled really yeasty - this was just intense blech.

 

[Omahawk]

Finished beer is great. I chilled and decanted the starter, stored it at 34 for a week, then pitched it in my Dortmunder Export hybrid wort. No ill-effects from the stinky starter.