Originally Posted by Calder
You may have mentioned it, but I'm not going searching. Did you get ant foul smell from the souring wort? What measures did you take to reduce it. I'm asking to see if the acidulated malt kept it in check.
I did nothing to stop smell. I got plenty of the creamed corn smell, but nothing overly foul.
Mine was kept in the brew kettle w/ a paint strainer bag with grain in it (uncrushed). Only the brew kettle lid was over the kettle (I covered the small hole in the lid - a bayou 9 gallon stainless pot w/ lid). This was in my fermentation chamber w/ a paint can heater (60 W bulb, I think) that kept it as hot as it would go (set to 100°F, but it hit 95° during the day, and closer to 90° at night).
For all that my chamber is pretty well sealed up, my extra bathroom isn't the cleanest place in the world (mold, etc grows easily). I don't
use the bathroom for any bodily functions
(aside from breathing, I suppose)