So I washed and saved some yeast from a batch a month and a half ago. Pretty sure I did everything well as far as sanitation goes but I pitched a jar to a 1L starter a day and a half ago, left it on the stir plate and cold crashed it. I took it out of the fridge today to decant and bump it up and the fermented wort smelled kinda funky. I poured it in a glass and and it tastes sour, smells the same and is pretty much undrinkable. The rest of the yeast without the decanted liquid doesn’t smell that bad but I also don’t have a ton of experience with saved yeast and starters to base it on.
Normally I would just go with it but I’m planning on brewing a big barlywine this weekend and really don’t wan’t to mess it up from right off the bat with bad yeast.
What do you all think? Should I chuck it and just buy some new yeast? Is this a common smell or flavor for a yeast starter?