Today 7 days into fermentation I smelled my brew. Smells incredibly sour and rotten. I have smelled it say 3-4 days into fermentation and the smell wasn't nearly as bad(I have also tasted it, tasted better than okay. Haven't tasted it in it's current state.). It didn't smell like roses, but now it smells like something rotting. I have a bucket that doesn't use a fermenting lock or whatever you call it. It's a bucket that lets pressure out once it builds up. I have anxiety about it getting contaminated if I let it sit longer. This by the way has sort of happen in the past. I have often bottled and drank my brew way before the recomended fermentation out of contamination anxiety. Any thought advice anyone wants to share?
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