Yeast starter smells like butter

[moedidimus]

Hey guys, been on here hundreds of times for info but never posted. Thanks for all the info so far. Can't seem to find a thread about this particular issue.

I'm 2 days into a 2L starter with WLP500 Trappist Ale yeast. I don't use a stir plate, but just the "swirl it when you walk by" technique. It now smells very sweet and buttery. This isn't my first starter, but every other time it's smelled like yeast or bread.

It's just the starter at this point. Should I scrap it and start over to be safe?

Thanks

 

[raouliii]

From my reading, a buttery flavor/smell is associated with diacetyl production. Maybe caused by warm starter temperatures?

Recommendations: I would cool and decant the liquid and only use the yeast. Ferment the batch within the temperature guidelines and leave it on the yeast for clean up of any diacetyl produced.

Common Off-Flavers, How to Brew, John Palmer

White Labs WLP500

 

[m3n00b]

It should be fine. My starters have been smelling like butter ever since spring when my house temp got above 80F. They take off like mad and ferment my 65F beer well.

 

[moedidimus]

It has been warmer in the house lately. I thought it sounded like diacetyl, from what I'd read. I couldn't find any mention of this happening with a starter though. So I was unsure.

I'll go ahead and follow your recommendation. Thanks for the guidance.

 

[2005STi]

I wouldn't think they would be eating enough to produce enough diacetyl to matter. Once you pitch and keep it at good ferm temp, they should be fermenting clean. Maybe do a short diacetyl rest before racking to be safe?