Propagated yeast

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augie21

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I built up some Bells Oberon dregs to a decent sized starter. Was going to pitch it tomorrow but I noticed a slight acidic almost vinegar smell. It's been slowly building over two weeks. Is it possible acetobacter?

I've been using a stir plate and slowly stepping it up. I assumed that since its sacc, it could use the aeration. Was I wrong?
 
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