Old yeast? Vegetable smells? Is my batch ruined?

[EinGutesBier]

I just made a partial mash beer as an exercise, since it's been a long time since I brewed last.

Well, I think I'm rusty.

I must have pitched some old, non-viable yeast because after 18 hours, I'm smelling vegetable odors with no activity other than the slightest beginning of kreusen. My solution? I threw in some dry yeast I had sitting around and tossed in some hops in hopes of covering up any off odors.

Am I wasting my time and is my beer ruined? God, it's been years since I've asked that question, but I'm pretty ticked I made such a stupid mistake.

 

[Grizzlybrew]

Vegetables sounds like DMS, a compound usually driven off by a vigorous boil. Did you have a sufficient boil for an extended period of time? I suppose it could be the yeast, but like I said, usually, DMS=Veggies.

 

[Suthrncomfrt1884]

I think you're too worried. Let it sit for a few weeks. Some yeast throws off wicked nasty smells.

 

[EinGutesBier]

Vegetables sounds like DMS, a compound usually driven off by a vigorous boil. Did you have a sufficient boil for an extended period of time? I suppose it could be the yeast, but like I said, usually, DMS=Veggies.

I boiled it for 75 minutes. In all honesty, though, the boil was somewhere between rolling and, well, not-rolling. It got pretty hot, though. Hotbreak and all that good stuff. I'm pretty convinced it's the yeast, though. Old and probably not enough. Just a stupid mistake, I guess. Problem is, I need this beer ready by the 17th of October. We'll see where it is by then, I suppose.