Sour Mash Buttery Scent

[martyjhuebs]

Greetings!

I apologize if this posts twice. the first time I typed it the forum had an error posting.

I have created a sour mash addition to add to my already fermenting Sour Raspberry Witbier. The sour mash was made with 2lbs or 2 Row with a handful of grain added to the top at 100 degrees. I have maintained the temperature by adding boiling water periodically. The mash has been going for 2 days now and tastes great but has strong buttery (Diacetyl?) scent. I plan to let it go for another day, boil and add to my Witbier that has Belgian Witbier yeast already working its magic.

QUESTION: Is this buttery scent an indicator of an issue that will affect my beer or will the yeast work its magic and change it to something good? I was hoping to have some ready for July 10th. Will adding Brett from a previous Saison make a difference?

Cheers!

 

[dantheman13]

One study I've seen showed that Pediococcus was the dominant bacteria found on grain husks, so if it is diacetyl then that makes sense. If that is your only off flavor, then adding some Brett strains should clean it up, but it will take time.

Next time, look into a sour worting method to avoid off flavors more easily: http://www.milkthefunk.com/wiki/Sour_Worting

 

[martyjhuebs]

Just an update... I boiled the wort from the sour mash for 15 minutes and it smelled way better. I added it to my Wit and everything was going great for about 2 hours and then I heard a loud pop. My Carboy had erupted and got a slurry of Hops, Raspberry seeds, and Lactic Acid all over my closet. Im thinking that it sparked an aggressive fermentation on day 3 of my batch. It may not have helped that I had my FermWrap on at 72 degrees. O well, I just have a mess to clean up and about 3 gallons of beer left.