UJSSM grain smells acidic/vinegary

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BrutalNoodle22
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UJSSM grain smells acidic/vinegary

Post by BrutalNoodle22 »

Hello,

I am on my 7th generation of UJSSM and just ran the 6th generation which to me, does not taste taste vinegary. While getting ready to add the backset, I did notice a strong acidic/vinegary smell but I cannot distinguish between the two.

My question is, should I proceed with fermenting this run or start over? My girlfriend thinks it smells like old beer while my brother thinks it smells like vinegar. I am somewhere in the middle - go figure. lol

I' assuming since the 6th did not taste vinegary to me I should proceed as normal. Please let me know if there are other factors I am not considering.

Thank you,

Brutal Noodle!!
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SmokyMtn
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Re: UJSSM grain smells acidic/vinegary

Post by SmokyMtn »

Taste and smell change with every subsequent generation. Less backset is needed to "sour" with each generation as well.

Two choices- run another ferment. Or toss it and start over. It's only sugar being gambled.
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Chauncey
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Re: UJSSM grain smells acidic/vinegary

Post by Chauncey »

Ujssm often has a vinegar smell to me but it's the souring I think. I'd try and ferment it.
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Saltbush Bill
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Re: UJSSM grain smells acidic/vinegary

Post by Saltbush Bill »

As above , dont confuse sour/tart with vinegary.......my guess is it will be fine.
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NZChris
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Re: UJSSM grain smells acidic/vinegary

Post by NZChris »

One of it's esters is ethyl acetate, (smells like nail varnish), which you will remove a lot of if you remove a foreshot when stripping and when you do the heads cut.

There are tricks that limit vinegar production in the method but, it is 'sour mash' so eliminating it altogether would be a mistake.
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Ben
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Re: UJSSM grain smells acidic/vinegary

Post by Ben »

Do another run of it either way. You will either learn its good, or learn its bad. 50/50 to get something good, 100% to learn a limit.
:)
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