I brewed two weekends ago. I brewed BeeCave Haus Pale Ale. This is/was the second brew on my all new all grain equipment and as a result I under estimated the dead spaces and was a little wonky on the boil off. I ended up with ~4.75 gallons when I shoot for ~5.5 gallons. I hit 1.053 OG and figured "what the hell" I can add some water. I poured in the difference with some non-sanitized R/O water (figured it was clean (maybe it was, maybe it wasn't)). I neglected to take an updated gravity reading as I was from drinking all day and brewing while drinking. I couldn't get the wort chilled bellow 90'f so I put the wort in my carboy and placed it in my fermentation chamber to get it to fermentation temps before pitching. Two days later I was at the 68'f (recommended) and opened the chamber. To my surprise it had a layer of krasen and the airlock was bubbling away. I removed the airlock to pitch my rehydrated US-05 (even though the recipe says not to rehydrate) and took a whiff. It smelled like musty, stale, old, beer/ruffage. Ignoring this I pitched the yeast. I checked the gravity 10 days later hoping for a miracle and I was indeed at 1.010 (per recipe) but the smell was there and the sample I pulled tasted EXACTLY as the smell. I gave a taste to SWMBO (4 days later from the initial tasting) and it was still at 1.010, but she damn near spit it out. She said, "This is the most disgusting thing I've tasted in a while". I am wondering what caused this phenomenon as I've done nothing out of the normal EXCEPT adding water. I NEVER EVER EVER add water as I've always hit my original amount. Everything was cleaned with PBW and rinsed and then sanitized with Star-San and not rinsed after sanitizing as per directions (like normal). Ideas? Input? Oh well... after just shy of one year this is my first dumped batch. I pulled the plug on the chamber a few mins ago and will dump once I get some more PBW to clean the carboy again before I brew this weekend.