I thought, well damn let's check that out as I just ran two back to back stripping runs and had about 50-60L of backset just sitting there. So I started filling my fermenter with hot backset (yes I know I killed the yeast) then dumped in 16kg's of sugar and stirred it all in. The next day when it cooled I added water up to the top and pitched a yeast solution. I figure about 30-40L of backset in about 80-90L water plus the sugar and corn to make 110L. So, I'm guessing close on 40-50% backset.The problem;
I opened the top to see if it took off and it smells like nail polish or some other skanky thing. I topped up some more water as the foam died down and it seemed to take away the smell. (I'm hoping it was just stinky co2 from a sourmash ferment?) Let it sit another day and checked and I think it's bubbling not just holding the foam from before...but man it stinks, is this normal? Did I use too much backset?
It would really piss me off if I had to dump it. I know bacilliuos (smells like puke) infection could do this but I don't think that's the smell.
Any of you sourmashers want to chime in?
Thanks....