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Super smokey/phenolic aroma in 3711 Starter

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Gustatorian

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I made a 3711 starter (1.040 gravity, 1L) that sat on a stir plate for 24 hours around 72ºF. I decanted the spent wort (made from DME) and it's SUPER smokey. More phenolics than I have ever gotten from 3711. Should I pitch the yeast into my fermentor? I'm worried it's going to give me a phenolic bomb.
 
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