Using yeast trub and dunder from a bad batch

MonkeyRumKing

Hi Rum Runners!
I did a batch of Buccaneer Bob's this summer and it didn't turn out quite the way I had hoped.  That was all on me.  It had this after taste that was off.  I think that may have been due to using low qual molasses (deer feed grade from Tractor Supply) and cheap Fleischman's baker's yeast.  I had a few other issues (see my Sugar Shock post).  That said, I still have the yeast trub and dunder.  I'm leaning towards just dumping that stuff due to that flavor I didn't care for.  My question, is should I use it anyway?  This time around I have Golden Barrel blackstrap molasses and a good rum yeast from Mile Hi distilling.  Thoughts?  As always, thanks in advance for the guidance.You do one of two things every day, you get better or you get worse.  There's no in between.
When you teach you learn.

NZChris

My worst rum ferment was made using expensive rum yeast instead of my usual cheap bakers yeast.  I dumped the trub and dunder and kept the strip separate from everything else.  Restarted using cheap yeast and made fine product.

MonkeyRumKing

Thanks Chris!  I'm gonna dump the trub and dunder. Interesting comment about the yeast. I may try the cheap stuff first then. That way I'm only changing one variable at a time.You do one of two things every day, you get better or you get worse.  There's no in between.
When you teach you learn.