I recently did a sour mash as an experiment and wound up with might be called "sick" wort. The end result was ropey/gooey wort. It didn't taste or smell half bad. Wondering if I should just cut bait here. Thoughts?
Here's some background
I took four gallons of 1.034 wort from my mash, cooled it down to around 100F, dropped in a handful of acidulated malt, flushed with CO2, duct taped the lid on the pot, put a fermwrap heater around the pot and let it sit in my warm garage for two days. Temp was stable at over 90F the whole time. Wound up with a gooey mess.
I boiled the wort for 15 minutes. 1.031 wort went into my fermenter. Pitched ale yeast (WLP090) and saw active fermentation for a few days, with a nice krausen, that dropped as expected. Still have a gooey mess of beer. I pitched in a bit of Brett Brux that I had laying around. I see zero fermentation activity after over two weeks. I have also been dumping dregs in now and then. The consistency has not changed.
Anyway, thought I would get some feedback before it goes down the drain.