So I put some saved 007 into a starter on Wednesday and I just use the shake method and truth be told it's been about 60-70 deg on my main floor where I keep the starter. It just started throwing a Krausen yesterday and is still going today when I swirl it so I think maybe it was a slow start as the yeast was 4 months old and it got colder during the night but I'm just wondering how long would one expect such a small 1.5L starter to ferment like this before I think maybe theirs an infection and I say infection as while it smells like yeasty beer there's something there not phenolic or beligian but more like a white wine smell coming from it that I don't recall coming from my original starter when I had this 4 months ago. Maybe it was the higher ambient temps and now it's growing phenols idk I just want to be sure I don't infect my dipa that I'm about to dump 50$ into with grain and hops. Any thoughts.
Edit 4/24: I decided just to keep going with this and cold crashed the original starter and made the step up portion today of 2.5L. Smells fine like a yeasty malty starter and it kicked off in 2 hrs with a nice clean looking head. So looks like I just panicked per usual and looking forward to seeing how this 007 neipa turns out. Thanks for all the thoughts and advice.
Edit 4/24: I decided just to keep going with this and cold crashed the original starter and made the step up portion today of 2.5L. Smells fine like a yeasty malty starter and it kicked off in 2 hrs with a nice clean looking head. So looks like I just panicked per usual and looking forward to seeing how this 007 neipa turns out. Thanks for all the thoughts and advice.