I think i have a problem. I currently have 25 litres of corn mash which has been fermenting for a week however it now has a smell of vomit.
A week ago i started mashing on the saturday and ran out of time to squeeze it all through a mesh and get it into the fermenter, so left it covered in the cooking pots overnight to cool. The next day i notcied that it didnt smell like my normal corn mash, and had a very very strong smell of corn (with a touch of vomit) .. i was a bit conerned but as it was a such a large batch (for me anyways) i decided to proceed with fermenting it anyway. The O.G of the beer at that point was 1.110
After a week of fermeneting i thought things were actaully ok, the sick smell seemed to have subsided and it was bubbling away until this morning. When i checked it this morning it was no longer bubbling (maybe once a minute only) and the smell of vomit was back. THe S.G is now 1.020
I have read that Vomit smells usually mean a bacterial infection, and im obviously worrying now that this whole batch will have to be poured down the toilet. I have seived off a layer of fine corn particles which was sitting on the top and the mash itself looks fine, there is no fungas or mold that i can see.. but there is defo a sicky smell
What can i do ? can this mash be distilled still or will be it horrible tasting or poisonous ?
is there anythign i can do to save it ? i was thinking about adding crushed campden tablets and then racking it off into fresh steralised containers and cold crashing it ?
or am i screwed ! ????
