So i made a berliner weisse doing a sour wort process. It smells like rotten cream corn for about 3 days. I boiled for about 70 min, cooled then pitching nottingham yeast. It has been 3 weeks and now I am kegging it. It taste pretty sour but still has a cream corn smell it. It maybe is about 20% smelly if you would compare it to the sour wort. When i tasted it pre boil, i am fairly certain it gave my a stomach ache. Any pointers is this batch ruined or should i try it?
Berliner weisse
- Thread starter Hitz87
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KidMoxie
Active Member
If your sour mash gets a little funky you can sometimes boil off a bit of that funkiness, but in your case, it sounds like you've got a significant Butyric acid and/or DMS problem that is there to stay. It's up to you if you want to dump it, but I don't predict it getting any better.
If you decide to start over I recently gave a presentation about sour mashing to my club that you might find useful:
http://www.fivebladesbrewing.com/sour-mashing-presentation/
If you decide to start over I recently gave a presentation about sour mashing to my club that you might find useful:
http://www.fivebladesbrewing.com/sour-mashing-presentation/
