Hi all, I haven't brewed in about a year and I still had some cubes laying around, so grabbed some new yeast to ferment them out. This one was a session ipa (OG 1044) that I fermented out with Danstar Windsor dried yeast. It finished 1018 after 11 days and was dry hopped with a year old unopened pack of mixed simcoe, citra and galaxy hops. I crashed for 5 days and then kegged, and noticed the crash was too cold and had frozen about 2-3 litres of beer. The hops and wort, although old, all smelled ok before I used. But the ferment I feel was just not right from the beginning, it smelt bad all during ferment and the taste went from fruity to quite bland during ferment. I'm now left with a beer that has unpleasant sulphur smell and has a strong, slightly sour milky/yoghurt taste, with a soapy thin head. It's still drinkable, but the combined taste of sour milk and soap with the smell makes it off putting. I'd like to know your thoughts on what could be causing this as I have additional year old cubes, grain and hops and was hoping to use them up before I start afresh. I feel it was a bad ferment, has anyone had similar results with windsor? Could the ice in crash be contributing? (I doubt this as the off putting smell and taste were there before CC). Could it be the old wort and hops? (As above, I doubt the hops contribute as the smells/ off taste were there before dry hop). Any advice would be much appreciated.