Is my odd smelling brew ok?

[NottsBrew]

I posted recently saying that a brew I've been working on had gone off. It had somewhere between a rotten egg smell and a worn sock smell.

In the initial vigorous fermentation, there were no poroblems. I siphoned the beer into another container as soon as the krausen had subsided (2 days). After another 4 days or so, I took the lid off to dry hop and the smell hit me. It was not overpowering, but it wasn't nice. After another 4 days or so, I have just lifted the lid off and the smell is greatly reduced.

Now here's the question. If you get natural innocuous off smells from yeast (as in the case of lager yeast, for instance), when during the fermentation do they occur?

Do you think these off smells are OK or should I chuck it?

The yeast I used was Danstar Nottingham.

 

[Chippy_Tea]

Don't chuck it give it time and see how it turns out.

 

[strange-steve]

I have heard that Nottingham occasionally gives off some pretty nasty smells, though I've not experienced it personally. From a quick Google it seems that the smell does disappear eventually. Just make sure it's gone before you bottle otherwise it can take a very long time.