Brewingtillbarried
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I have this same thing going on with my sour corn mash, I let the corn sit in the water/sugar mix untill they went sour and kept it closed, maybe like 5 days later I pitched my turbo yeast and followed the instructions to ferment at a really high temperature "85-88 degrees" and let it ferment for about 3 days and now it smells like a slight vinegar but when I tasted it it tasted like an alcohol but not vinegar so I really do hope this batch won't turn to vinegar but all I can do is hope.