Infection

[Bigvalveturbo]

Ok so I mashed 30 lbs of 2 row with 15 gallons of water. Two types of barley. One I have used a bunch ,and one new type bought from Amazon.
I added the grain at 162 degrees temp dropped to 151 and I added alpha. In the past I have used an emmerson cooler to drop the temp after mashing for 1 hour. This time hopping for a more complete conversion I left it to cool over night, 12 hours later it was still at 120f. And smelled like a sheep barn. I am pretty sure I got a butyric infection. It smelled like puke shortly after I pitched some daddy. Any way I'm going to strip out of curiosity. But My question is where did the infection come from? I sterilized everything with bleach and triple rinse method. Could the infection be in the grain?
Should I pasteurize the next batch? If so how? I'm thinking Infuse at a high temp (say 190)then add alpha at 150?

Or was it just because I mashed overnight?

[still_stirrin]

Here’s a good read: viewtopic.php?f=15&t=54322
ss

[NZChris]

Don't strip it while it still smells like puke or you'll be stuck with it. Leave it alone and read the numerous threads on this subject.

[cayars]

Ok so I mashed 30 lbs of 2 row with 15 gallons of water. Two types of barley. One I have used a bunch ,and one new type bought from Amazon.
I added the grain at 162 degrees temp dropped to 151 and I added alpha. In the past I have used an emmerson cooler to drop the temp after mashing for 1 hour. This time hopping for a more complete conversion I left it to cool over night, 12 hours later it was still at 120f. And smelled like a sheep barn. I am pretty sure I got a butyric infection. It smelled like puke shortly after I pitched some daddy. Any way I'm going to strip out of curiosity. But My question is where did the infection come from? I sterilized everything with bleach and triple rinse method. Could the infection be in the grain?
Should I pasteurize the next batch? If so how? I'm thinking Infuse at a high temp (say 190)then add alpha at 150?

Or was it just because I mashed overnight?

Was this malted barley? I ask because I wonder why you would add alpha to it?
What was the pH?
Did you ferment on grain or off?

I think you actually answered your own question "Where did the infection come from?" followed by "Should I pasteurize the next batch?"
Yes, it most likely came in on the grains.

[Bigvalveturbo]

Was this malted barley? I ask because I wonder why you would add alpha to it?
Yes malted, because I thought it good insurance
What was the pH?
I didn't check, (read lazy)
Did you ferment on grain or off?
Off

[cayars]

If using only normal malted grains there is no need to use any external enzymes.
I asked about pH because if you adjust down to low 4s it helps to keep infections away and gives your yeast a big leg up on them.

The malted grains will bring in all kinds of natural things with it. When they are malted the hull is cracked and things get in there as well. Most malts will start fermenting on their own even if you don't add yeast!

[Bigvalveturbo]

update:
I let the mash sit a month
Then I striped and let it sit a month(smelled horrible tasted worse)
Ran it, let jars sit open for a week..(smelled worse, tasted worse)
Conservative cuts ended with 1 gallon at 120p
Agreed on 3 6x1/2×1/2 toasted oak
Now tastes amazing with an unbelievable milk chocolate flavor..wow some of the best I've ever made.

[jdetechguy]

We had a bourbon that ran similar. Smelled Horrible, tasted horrible through out the entire process. I had all the supplies so we tossed it in a barrel and it ended up being one of our most flavorful, awesome bourbons. Proving the points made by others above.