peas_and_corn
I'm sorry Dave, I'm afraid I cannot mash that
I opened the fermenting fridge so I could keg my latest batch (dry stout), and a smell hit me, filling me with dread. It's the sort of aroma that I associate with what a beer gives off when it's infected. So with dread I poured myself a sample... and it's fine! Clean, no flavour issues, definitely not infected. Is Wyeast Irish ale an inherently smelly yeast, putting off some funky aromas as it does its thing?