So last night I made a yeast starter using Goya Malta - I've heard many success stories using Malta and I didn't have any DME on hand. This is my first time making a yeast starter. I used around two bottles of Malta and added enough water to get it to a gravity of around 1.04. Altogether it's around 2L of wort using White Labs 013 yeast. This will be used to make an Oatmeal Stout. My biggest concern right now is if I pitch the entire starter, will the Malta alter the taste of my beer? The stuff has a pretty awful smell. I'm starting to think I should have potentially skipped a starter entirely and dumped right to my batch. Anyone have any suggestions? Thanks!