Is this the first time you have used this yeast?
No, my fourth batch. The Windsor was hydrated and pitched per my usual method. Signs of vigorous fermentation showed up quickly- within 20 hours. Another 24 hours the krueusen dropped and then later that day the funky smell...
Plans are to keg & prime Saturday or Sunday. I'll do a PET carb and check for quality first.
Hoping it's just an odd smell and not signs of an affected fermentation. I've had heavy sulfur off of other yeasts but it never gave me the sense that something is wrong. This does.