Unibroue yeast = stinky?

[gritmaster]

Harvested the yeast from a bottle of La Fin du Monde into 200mL sterile DME on a stirplate.

After 48 hours, the starter is nice and cloudy: it looks like some nice yeast growth has occurred.

But when I smelled it, I got no esters at all like I usually do from a starter...just a very rancid, unappealing smell...my gut tells me to dump it.

The only other Belgian yeast I've used is 3787, and I don't remember anything like this.

Is this normal, or was my aseptic technique lacking this time? (I've done many a bottle harvest w/o issue in the past)

 

[Clementine]

Until they make a scratch and sniff button the computer I don't think there is much we can do? Before declaring a healthy hazard and notifying the EPA I would, check the gravity, although Belgian strains are usually good eaters if it is really really low then it might be infected. Chill and Decant spent wort and look at color/carity should not be too hazy. If you dare taste it (how bad is it?) it is should be slightly sharp and very oxidized, dry finish without tasting like paint thinner

Clem

 

[jtejedor]

I used the wyeast Canadian Belgian ale which is supposed to be unibroue. Did not get any real nasty smells during fermentation maybe just some egg fart Co2 could that be what you are smelling?

 

[bigbeergeek]

Starters usually stink. Unless you add hops it's going to oxidize and sour pretty quickly, especially on a stirplate. I wouldn't worry about it.

 

[gritmaster]

Starters usually stink. Unless you add hops it's going to oxidize and sour pretty quickly, especially on a stirplate. I wouldn't worry about it.

I've always actually gotten nice fruity esters from my starters...maybe I've just been lucky.

 

[milldoggy]

I have been using the wyeast bel/can yeast for 2 years, never smelled anything funky. On fifth gen right now.