Sunday, I had my most painfull brew session:
1. My sparge stuck, twice.
2. I couldn't get my mash temp above 144 F for reason 1, above.
3. I'm sure I got plenty of HSA do to reason 1, above.
4. Tropical Depression Ike shut off my power just after the sparge, but before the boil, so I decided to quit and leave the wort to boil monday.
Monday, almost 24hrs later, my wort went sour (I think). I boiled it up, anyway, and did my normal routine. I pitched my yeasties, and the fermentation took off in 12 hours (normal).
My main worry is that I have no sense of smell. I was born without it, and no, I wasn't dropped as a baby (I think). I couldn't smell the wort before or after boiling, and I can't smell the fermentation either. The fermentation and boil *looked* normal. The pre-boil wort tasted sour.
What's the deal?