Hey all. I am planning (or was planning…) on brewing a blonde ale using Omega West Coast Ale yeast. I’ve had good luck with Omega in the past.
Since this yeast is 5 months old, I put together a starter. The yeast packet was somewhat expanded when I bought it BTW. When I opened the yeast to dump in the starter wort, I smelled the yeast and it had a faint smell of ammonia, reminiscent of a diaper pail. I’ve used lots of liquid yeast and all I can say is that this doesn’t smell “right”.
I have not used this liquid yeast before, but I think it’s just the Chico strain. I’m 95% sure I’m not going to use this batch of yeast and risk a entire brew session. That said, I wanted to see if anyone has had situations where your yeast had an ammonia-type smell based on the strain or some other non-fatal characteristic. Thanks.
Doesn’t sound like autolysis, as it’s more known as a meaty or burnt rubber smell. IIRC, yeast produce ammonia during fermentation for numerous reasons. Some strains will produce more than others. With that said, make your starter and allow it to ferment out. Decant some into a glass and smell and taste (if smell is alright). You’d only be out a starter.
