Sour mash smelled a little funky. Will it come out clean?

[Bisco_Ben]

So I just did my first sour mash this week. I mashed in a corny keg for 6 days with white labs lacto and obviously purged the hell out of it. When I opened the keg and added the mash, it definitely smelled sour and sort of funky. My family complained of rotten-cheese like smells taking over the house during the 90-minute boil. There were definitely slightly rotten type aromas but not so overpowering that I would have wanted to dump the thing. My questions is, after a 90 minute boil, addition of fresh peaches and fermentation with US-05, is it possible that I will be left with a clean beer, relatively free of these rotten smells?

 

[gregkeller]

You will be surprised at how much cleaner it is after fermentation. As long as you weren't getting a "baby vomit" smell you should be good (byutiric acid or something like that). The way I look at it is, the smell during boiling is purging all those nasty volatiles out of the beer and into the air.

If you are left with some funky off smells/flavors in the beer that you find objectionable/undrinkable one thing i've heard of doing is pitching some brett to chew on some of those off flavors. Problem is it's not a guarantee that it works, and it takes a while. I have a keg of berliner weiss that i did a sour wort on for three days before boiling, but then i pitched brett instead of a standard ale yeast, and it is amazing the difference in aroma between the wort just after souring/during the boil and the finished beer.