Starter infection, prior to pitching. Help pls!

[Cacaman]

So i just finished my smoothest brew day ever. I had made a starter of WLP300 hefe yeast a few days back, crash cooled 2 days. Took it out of fridge today during brew day to reach room temp, great banana aroma.

Fast forward 10 hours, ready to pitch, wort oxygenated, I give the yeast one last smell...it doesn't smell right. A funky over-potent smell... I'm betting its infected.

I don't have any other hefe yeast on hand, only US-05; US-04. What should i do?

Should i put the fermentor in the fridge and wait until new yeast gets here? I fear the unfermented wort will either get infected itself, or develop botulism or something. Ideas?

 

[WouldBeBrewmaster]

The liquid yeast should be okay unless it smells really funky. Did you tightly cover the starter before cold crashing? A fridge or freezer can be rife with bugs that can infect a beer or starter.

If your gut tells you the liquid yeast is no good, pitch the S05 and you will have a nice American Wheat. If the starter was covered well and are willing to risk your batch, pitch the starter slurry.

 

[Cacaman]

I think i once infected a pumpkin ale....it developed a slightly sour taste and a smell very reminiscent of this Starter. My alternative would be order another wlp300 and make a starter. That would take 4 days. What would you do?

 

[Cacaman]

Well I sort of followed your advice. I had some wlp001 slurry from last week in fridge that I pitched. Hopefully I'll get something decent