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Vomit-like smell from wort..

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  • 12-10-2018 1:12pm
    #1
    exaisle
    Registered Users Posts: 2,675 ✭✭✭


    I've sterilised all of my equipment before starting...then I ran some crushed barley in a "Brew Monk" mashing mashine...sparged it and ran the resulting wort into a fermenting bucket (also sterilised). I waited for it to cool to around 28 degrees and then added yeast and put the lid on with an airlock. After a few hours, it was bubbling away nicely and did so for a couple of days, but it then stopped rather quickly and when I opened the bucket to take a look there was a sour vomit-like smell from the wort.
    I'm wondering if the wort has gotten infected or is the sour smell to be expected?
    Any suggestions?


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    #2
    BeerNut
    Moderators, Recreation & Hobbies Moderators Posts: 11,848 Mod ✭✭✭✭BeerNut


    Leave it alone until it's finished. Bottle/keg it, condition it, taste it, and then decide if you want to drink it or not.

    My beer blog | The Twitter | My other beer blog



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    #3
    RasTa
    Closed Accounts Posts: 15,116 ✭✭✭✭RasTa


    You messed up the yeast if added at 28c. It will still ferment out but you're going to get a lot of off flavours.

    Unless it was a kveik strain


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    #4
    sharingan
    Registered Users Posts: 911 ✭✭✭sharingan


    The vomit like smell is typically butyric acid, aka Baby Sick, and it has a singular origin (bacterial). 
    I dont think this recovers in the beer. Ferment it out and see what you get.


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    #5
    exaisle
    Registered Users Posts: 2,675 ✭✭✭exaisle


    Thanks for all the replies. I decided to scrap it and start again. Seems fine this time around...


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