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?
Infection
Moderator: Site Moderator