Oh, I got the odious smell. It permeated the entire house on day 3. That's why I'm really surprised by the lack of ester flavor. Like all good Belgians it'll get better when it's not green. I just don't want to drink a beer that's at FG of 1.016. If there was uncertainty around the actual strain I was thinking about finishing with brett which I have right now at my disposal, but since you've cleared that up, I think I'll try some temp fluctuations and/or rousing to see if I can get it down over the course of the next couple weeks. IF that doesn't work, then it'll get some 3711. I'm just saddened since everyone talks about this yeast finishing in a week, and I'm going on two with a healthy pitch, 60 seconds of pure O2, and 2# of sugar.
But then again, this is not the first under attenuated beer I've had recently. Maybe there is an issue elsewhere that I need to address.
So last question, would it be safe to attempt to brew a 1.095 quad with yeast harvested from this batch? I'll obviously have a huge cell count to work with, but my fear is a mutation (which cause the underattenuation) that will continue with every generation I use.
Edit: I'm just now going through and readng this thread in its entirety. I see that there have been some very long fermentations on both daytripper and dj's beers, so I won't worry so much. I think I will go with a new package of WLP530 for a 1.095 quad, though, as space in my ferm chamber is limited and I can't risk a quad taking up 4 months in the primary.