Sacc infection?

[millsbrew]

I decided to take a stab at a fast sour. I have a bunch of regular sours going now but had some extra DME laying around and an empty ferm chamber.

After transferring to the carboy I pitched some L. delbrueckii and L. brevis that I had built up. Cranked up the ferm chamber to 101f and let it be. I did not aerate but I also did not hit it with CO2, because I had company show up.

That was ~30 hours ago. And this is now...
View attachment ImageUploadedByHome Brew1470707451.571946.jpg
View attachment ImageUploadedByHome Brew1470707467.578917.jpg

Clearly a krausen forming. Any suggestions? I'm thinking I should drop temp and pitch Brett. But I am guessing this is a dump. A waste of 5# of DME and a pound of flaked wheat isn't the end of the world.

Thanks.

 

[burninator]

Definitely infected with something. I'd probably let it ride a week or two and then check on it. If it's not good at that point, though, my inclination would be to dump it.

 

[TandemTails]

What does it smell like? My yogurt sour wort starter had an extremely clean and lemony aroma to it. There weren't any vomit/baby diaper aromatics coming through.

 

[millsbrew]

Thanks. I checked the pH and it hadn't moved from 4.7. So I'm at a loss. It smelled buttery but I'm guessing that's from the high temperature. I tossed in part of my Brett and Sacc starters since I had them ready anyways. Forgot to check gravity but the krausen had increased the next morning. So whatever yeast made its way into the carboy wasn't too efficient. I'll report back in a week or so.