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Old 08-11-2008, 11:03 PM   #1
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Default Long mash, sour mash

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.



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Old 08-11-2008, 11:09 PM   #2
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PROCEDE MAN! You never know what You've got till you brew it!
...and at this point, you've got most of your expense into it already.



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Old 08-11-2008, 11:11 PM   #3
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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

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Old 08-11-2008, 11:14 PM   #4
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Quote:
Originally Posted by LayMeister View Post
I'd chuck it. Lots of wild stuff in malt (yeast, fungus, ...)
P
No worries....The boil will kill any of the nasties that are in it.
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Old 08-11-2008, 11:15 PM   #5
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Quote:
Originally Posted by LayMeister View Post
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.

No sense in giving it up now!
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Old 08-11-2008, 11:16 PM   #6
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you'll come out with a sour beer.
Will it keep the sour flavor? I've been hoping to experiment with this some day.
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Old 08-11-2008, 11:17 PM   #7
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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.

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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Old 08-11-2008, 11:19 PM   #8
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No worries....The boil will kill any of the nasties that are in it.
Unfortunately the lactic acid already created won't boil off. PM me for a reference if you like.

P
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Old 08-11-2008, 11:22 PM   #9
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It was a belgium witt, my main cost is the whitelabs yeast I have set out for it. Guess I will mash out now and see what happens.

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Old 08-11-2008, 11:26 PM   #10
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Oh ya, THANK YOU to every one for the speedy replies.



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