Vomit Smell

[cjgenever]

you're stone should be turned on before placing it into the wort. it should be left on until after being removed. I would go as rinsing it before shutting it off. by turning off the the oxygen in the wort, you are allowing wort (bacteria food) to get into the fine passages of the stone. aeration stones are notoriously difficult to clean. I suspect that you are harboring a bacterial infection in your stone.

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[beersk]

You could mash your dark grains separately, then combine them in the BK. If so, then it could be a pH problem.

I don't think pH issues cause flavor issues, but more like mouthfeel issues (astringency, tannins, etc.)

 

[cjgenever]

that's right, but the dark grains buffer against high pH (a contributing factor to astringency from tannin extraction)

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