Mash: Day 1, Boil: Day 2, got weird this time

[beershere]

Many times I have mashed on the night before boiling and finishing the process with full success. This time it got a bit weird.

Wheat recipe- 6 lbs white wheat, 4 lb pilsner, 5 oz Acidulated.

Mashed 149 for an hour, drained, sparged to 6 gallons. Finished at about 6 pm Sunday.

Came back Monday at about 6 pm after work to my kettle to begin boil and found a white scum and stench on my wort. Sheeeeet.

In doing some googling sounds like this might be lacto that formed due to the Acidulated malt, extra time, and perfect conditions for production.

Anyone seen this happen unintentionally? Do you think this batch is screwed? It definitely had a sour smell not usually present in a standard wheat wort.

I regret not trying it preboil to see if there was a sour twang, but I am going to try to shift this from a hefe to a Berliner Weisse based on this recipe:
http://www.hopstotable.com/2014/02/20/award-winning-recipe-raspberry-berliner-weisse/





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[helibrewer]

Great way to do a Berliner Weisse....taste to see how sour it is. Boiling will sterilize it and stop the souring process.

 

[acidrain]

At what temperature did your wort sit for 24 hrs?

 

[day_trippr]

[...]Boiling will sterilize it and stop the souring process.

Sounds like the way to make a non-alcoholic sour...

Cheers!

 

[helibrewer]

Oh, it will ferment fine, the boiling in the kettle will stop the souring by killing the lactic bugs.