Aroma from starters?

[Brewer Gerard]

How do people generally find there starters smell. I'm more specifically talking about lager strains. I just dumped a 2L WLP833 into my latest attempt but when i take a whiff from the conical, i have to be honest, i dont feel like it's an aroma i want to be adding to my beer. If it ferments DME and bangs out a whiff like this can i expect much different from the main fermentation. Am i on my own here?

[Garry]

Was it a sulphury smell? Lager yeast can do that. If so, it will be fine after a few weeks.

[Brewer Gerard]

Not too sure really, i'm not great at identifying the off flavours/smells. It's a hard skill to learn from a page of a book. You know when there's just 'something' in there that you don't want. Suppose i'll see round Christmas time when it's ready

[Dr Horrible]

I did a starter of 833 a while ago and it stank of rotten eggs, which would be the sulphur smell Garry is talking about. Made a great beer. I wouldn't be too worried about it, drive on and see how it turns out.

[Will_D]

Simple Aroma detection 101:

Fahrt: Is a sulphur/bio gas problem: maybe OK
 
Vinegar: Acetic bacteria is present:  BAD

Anything else: Prolly BAD!

[Brewer Gerard]

It's chugging away steadily in the chamber at 5.5°C. Nothing to do now but wait and see. 3 months! Bloody lagers

[brenmurph]

5.5c...r u tryin to torture those poor yeasties?  Curious why 5.5c?

[Brewer Gerard]

It's a fermentation profile that i use for making pilsners that i've got the best results from. i start at 5 and over 12 days ramp it up to 9. It works for me + I had the methodology confirmed when over in the Czech republic recently with a Phd brewer working in a university. He said he lagers @ 0.0°C for 8 weeks. Check out what they do here