Starter smells estery... What should I expect?

[throwbookatface]

Made a coffee stout tonight. Hit my OG of 1.063, then pitched a starter made from Safale S-04 that I kept in a 60 degree closet for 2 nights. Maybe that's too warm... Though I used English hops and understand this is somewhat of an English-style yeast, I smelled a lot of esters in the bottle immediately after pitching my starter. I can't imagine fruity bubblegum going well in my stout. Is there anything I can/should be doing to help out my beer? I'm already worried about what my ferm will yield.

I was thinking that if a gravity sample tastes gross, I could pitch some cold-brewed coffee in to help mask the taste (no coffee currently, just coffee malts). If there are no preventive measures I can take, do you guys think this would help?

 

[frazier]

It's way too early to worry about how it smells.

S-04 ferments well at 65. Let it be. Relax. Don't Worry, you know the rest...

 

[throwbookatface]

Great, thanks. I guess I've never really smelled a starter before (only my 2nd one, easy enough to make). My buckets's sitting comfortably well at 66 internal temp, I'll have a midday beer. Appreciate the input.