Due to unplanned series of events, my 5gallon mash had to sit for 18hrs. I just returned to check on it. There is a clear layer of something on the top and it smells very sour.
Should I chuck the mash(10lb of grain). Or proceed with the brew.
I'd chuck it. Lots of wild stuff in malt (yeast, fungus, ...). That's why you don't usually brew where you crush your grain and boil as soon as you mash out.
I'd chuck it. Lots of wild stuff in malt (yeast, fungus, ...). That's why you don't usually brew where you crush your grain and boil as soon as you mash out.
Sorry,
P
No way!
Well, what kind of beer is it? What you have is a lacto infection. It will sour the beer that you've made, but I do this intentionally from time to time and it can come out well. Just collect your wort and boil as normal. That will kill all the bugs in there and you'll come out with a sour beer.
Well, what kind of beer is it? What you have is a lacto infection. It will sour the beer that you've made, but I do this intentionally from time to time and it can come out well. Just collect your wort and boil as normal. That will kill all the bugs in there and you'll come out with a sour beer.
No sense in giving it up now!
Yeah, I guess I'd do this too, even though I don't like sour beer.
Maybe taste the mash and see. If it's pleasantly sour, boil it up (it won't get more sour, since you'd be killing the lacto beasties) and see what happens. If it's unpleasantly vinegar-y sour, dump it.
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Long mash, sour mash
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