does infection act like fermentation

[newengland]

A couple times my wort has gotten the off-odors often ascribed to bacterial infection discussed in other threads. Most of the time my mashings and ferments go well. My question: will an infection "work"--act like fermentation, create cap, bubble? I am doubting wild yeast because uncovered my mash/wort temp was never below 120. So, what does an infection look like, how does it behave? My grains were rye and corn. thanks

[ga flatwoods]

Most lacto infections will form a cap as you describe and look like a spider web. They cause flavors to develop that sometimes aid in flavor but can be detrimental. You wash is too hot at 120 ans should remain between 70-90 depending on the yeast you are using. It must stsy in those ranges to get a good product. Can it stay inside under air conditioning by chance , or in a cellar?
Ga Flatwoods

[MitchyBourbon]

It varies, some infections will produce spider like webs on the surface. Some infections smell and or taste off but look the same as normal fermentation. Some times you don't have an infection at all but you did something seriously wrong and the yeast have produced off flavors and smells.

[newengland]

I had not pitched my yeast, so temp was ok--just cooling to a temp at which I would pitch yeast. Don't think I did anything procedurally wrong, as am following process I use regularly. Was doubting any yeast was present because of the still-high temp. Don't notice any spider web-like cap. Cap is thick and uniform. Regular ferment going on, it seems to me, though I have not pitched yeast. House was open in warm weather when I mashed, so air-borne stuff could easily have contacted mash. Temp would always have been too high for yeasts, though, unless some wild yeast lay fallow until wort temp dropped as it cooled (covered) overnight. Well, as it's only happened once before, I'm not too worried. Just curious if an infection bubbles like a ferment. thanks for the responses.

[MitchyBourbon]

I have had that happen. What looked like fermentaion began literally within minutes of filling my fermenter and before I pitched the yeast. The first thing I did was to pour everything back into my mash tun and bring it to a boil for 20 minutes. I figured if it was an undesirable infection I wanted to stop it immediately and if it was a lacto infection you also want to stop it early on or it becomes way too sour. This is more important for beer but I have found there is such a thing is too much lacto souring even in distilling.

[ga flatwoods]

Good response MB. You see NE it is important to give us as much information as possible to help give the proper response. I only say this becsuse there was a big difference in our answers based on the information given.
Ga Flatwoods

[newengland]

Thanks. It's pretty interesting. I'll let it sit for a while and see what it does.

John