Rotten Fruit smell coming from carboy ???

[CorporateHippie]

I have an amber that I brewed about 5 months ago. After one month in primary with a collection of sacc and brett, I added some oak chips which had soaked in a white wine, along with Jolly Pumpkin Dregs, and about 5 lbs of cherries. The cherries were Oregon canned cherries. I just took a smell off the airlock last night and it smells like rotten vegetables. I have never had this smell before and I'm a little concerned. Has anyone had this happen before? I have read in some posts that the fruit should be pulled off after a couple weeks but I know lambic brewers leave them on for years. Should I be concerned? At this point I am planning to rack the beer off the dregs and discard the cherries to let it age for another 5-12 months

 

[GilaMinumBeer]

Rack, taste, then worry, or not.

 

[BrewingUponLugano]

Describe rotten vegetables? Sounds like it could be DMS.

I've heard of DMS-like smells/flavors coming off of brett but I don't have any experience.

Don't toss it!

I would keep the cherries in the beer. The pits in the cherries are important to the flavor and the cherries staying a long time in the beer shouldn't diminish the flavor. Without pits I don't how long is the correct amount of time.

Let the beer sit its time, 5-12 months as you wish, and the DMS should decrease with time.

Let us know how it changes with time.