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So had about 5-6 jars get Sour Rot. Not a problem, I guess, I got a couple karo jars ready and rye and WBS is cheap, but I do have some questions.
What causes this sour rot? I soaked for close to 24 hours, and PCed for 1 hour. And I'm also pretty damn sterile too, lysol, latex gloves etc. Is there anything else that I could have done wrong that causes this? Or do I just say fuck it and move on? For some reason, getting contaminated while using grain doesn't feel as bad as BRF contaminiation did.
And by the way, it was both rye and WBS jars that had the apple/fermenting smell.
Anyway, thanks in advance.
-------------------- Every mistake, intentional or otherwise, in the above post, is the fault of the reader.
Apple/fermenting smell usually indicates bacterial or yeast contamination. As for your problem goes, besides changing your grain brand, try changing some details before PCing, like simmering or adding some bleach to the water while soaking. Btw, are you using a glove box ? It helps you know ...