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Hey! Been a while. I grabbed a vial of Vermont Ale yeast from Dave this week with 2 months left before the best before date. Wednesday night I put the vial date into my BeerSmith recipe, boiled some DME in a flask as per the starter measurements, chilled, pitched and threw it on the stir plate. I was hoping for some krausen and fruity aromas, but instead I ended up with no krausen and the smell of sulfur. It's cold crashing in the fridge now so I can decant it on brew day. My last starter (wyeast 1332) had krausen, smelled decent.

I assume the yeast is stressed out, hopefully it's not infected. I'm making a DIPA, was really looking forward to getting that stone fruit character. Would you pitch it even if it smells like farts? Would it improve if I saved it and made another starter later with some nutrient?

I'm thinking I might just default to US-05.

Just realized I posted this in the wrong forum. Sorry about that :/

I would put fresh wort on that yeast and see how it performs. You can pitch at high krauzen about twelve hours after adding the fresh wort. I wouldn't go any larger than the first starter, you would be looking to boost up their vitality since the sulphur might mean they are stressed out.