If it does not smell right do not eat it usually is a good idea but I made a starter with a new yeast and I am not sure what to think.
The starter consists of Lavlin K1V-1116, 1 packet that I put in a starter fluid: 6 cups water, 1/2 teaspoon of Superferment, 1 Table spoon of corn sugar, all boiled for 5 minutes, then after taking off flame added 1/2 cup wildflower honey, let cool to 105F, and the yeast itself was reconstituted in a small amount of 105F water of 15minutes prior to adding. The expiration was 2010 some time, but I did notice the yeast had a stronger "yeast" smell than the 71B or D47 I normally use.
I put it in a plastic rubbermade container I have used for plenty of other food items and put the lid on loosely. This morning I wet to check on it, opened the lid and took a big whiff and literally burnt my nose for a brief second as if the air itself was alcohol. It had an oddly strong yeast smell with a bit of a sulfurous odder is the best way to describe it. It still has that smell, though my wife describes it as ginger ale and hard boiled eggs.
I thoroughly sterilized everything before use so I am not sure if this is just this yeast's normal odder or if I did something wrong or it is just bad. Yeasties all look happy and bubblely and multiplying fast as ever. Any suggestions?
The starter consists of Lavlin K1V-1116, 1 packet that I put in a starter fluid: 6 cups water, 1/2 teaspoon of Superferment, 1 Table spoon of corn sugar, all boiled for 5 minutes, then after taking off flame added 1/2 cup wildflower honey, let cool to 105F, and the yeast itself was reconstituted in a small amount of 105F water of 15minutes prior to adding. The expiration was 2010 some time, but I did notice the yeast had a stronger "yeast" smell than the 71B or D47 I normally use.
I put it in a plastic rubbermade container I have used for plenty of other food items and put the lid on loosely. This morning I wet to check on it, opened the lid and took a big whiff and literally burnt my nose for a brief second as if the air itself was alcohol. It had an oddly strong yeast smell with a bit of a sulfurous odder is the best way to describe it. It still has that smell, though my wife describes it as ginger ale and hard boiled eggs.
I thoroughly sterilized everything before use so I am not sure if this is just this yeast's normal odder or if I did something wrong or it is just bad. Yeasties all look happy and bubblely and multiplying fast as ever. Any suggestions?
