Sulfur Smell from Unwashed Yeast Left at Room Temperature

[ultravista]

I pulled a few jars of Pacman yeast from my last brew. The yeast jars sat at room temperature (approx 75f) for approximately 1 week.

The once clear top fluid turned hazy, and when opening the jar, gave off a sulfur smell. All three jars went cloudy and had a similar smell.

I poured off the liquid, filled the jars with distilled water, decanted the slurries into a larger jar and refrigerated.

I am assuming the warm temperatures had something to do with the cloudiness and smell. It was almost like it started fermenting again; maybe yeast consuming yeast.

Is this yeast bad now?

Should I toss it and mark it as a lesson learned?

 

[ultravista]

Anyone?

 

[Saccharomyces]

The yeast autolysed. Now you know what dead yeast smells like.

 

[ultravista]

Is the autolysis from leaving the yeast at room temperature? Is it salvagable?

I continued to wash the milky substance off the trub, and while it still smells a bit, there appears to be a decent amount of yeast. This is based on the assumption that dead yeast drops and live yeast floats.

If you were me, would you toss this yeast?

 

[Calder]

I replied to your other post. Yes you can save it.