Ok,.....I brewed a 10 gallon batch of a Wit with coriander and orange peel. I split the batch in 2 fermenters and used a Trappist Ale WL yeast and a Wyeast Abbey Ale yeast on the other.
I didn't notice any off smells while fermenting....kept at around 62 degrees for 2 weeks. At kegging, the trappist ale yeast fermenter smelled normal...just fine and tasted great. The Abbey Ale yeast has a weird smell to it. Almost a mix of bubble gum; like the hard gum ball kind you'd get out of a machine, mixed with spiciness and then a slight musky smell. Not rotten eggs, but just enough musky to catch your attention. It tasted fine however. I didn't notice any weird floaties or anything and the yeast cake looked normal.
This is my first time using an Abbey Ale yeast. Is this just a characteristic of the yeast? And now that it is kegged and purged w/ Co2, will it be ok to serve at event on Dec 7th? (Kegged yesterday) I use Starsan for sanitation and haven't ever had any trouble or an infection ever.....