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Hopefully not my first infected batch...
...so, I made a yeast starter of Wyeast 1272 American Ale II on Tuesday. It fermented out, and smelled the normal yeasty smell. I put it in the fridge to knock all the yeast out of suspension, poured off the excess this morning (brew day), and then swirled and pitched about 15 min ago.
After I pitched the yeast, I smelled the glass jug (what I make my starter in), and it smells almost 100% like a sweet wine (zinfandel, etc.). That was off-putting to say the least. Am I hosed? I've never had a yeast starter (or yeast in general) smell like that. I tasted the small amount (maybe 1/2 oz) left in the bottom, and it didn't taste insanely offensive, but definitely had a slight tang to it (like you would get from a fruit beer). Just wondering if it would do any good to pitch some dry yeast also, or if I'm pretty much done for. I followed all the procedures I normally do, and this would be my first ruined batch in over 20 batches...ugh.
How did it taste compared to the other times you've tasted your start jug?
It tasted about like normal--HORRIBLE. No, it wasn't offensive or anything, just tasted like horrible, unhopped, malt extract (pretty much same as usual, but maybe with a bit more fruity twang). Everything I've been told is that if it's infected you will definitely know it, no doubts about it. I just haven't smelled that same scent before. It could be the rubber stopper smell mixing with the yeast smell to make an odd wine smell. Who knows. Wait and see I guess.
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