Well hello all i tried something recentley for the first time and boy did it ever turn out awful!! I found a beginners corn whiskey recipe in a book i scaled it down for 5 gallons it involved 3# flaked maze and 20 oz of malted barley ground! i heated 4 gallon of water to 165 added the 3 # flaked maze and turned off the heat when the heat dropped to 155 i added the barley constanley stirring the whole time did this for an hour and cover the pot and let it set for 90 minutes. after that i strained the liquid through a collander ito my fermenter and set the solids aside in another pot i heated another gallon of water to boiling hot and and put the solids in the collander held it over the fermenter and poured the boiling hot water over top the graines and mashed and squeezed all the juice i could i then let it set and cool overnight i checked my gravity thta mornin and it was only at 5% so i added 10 # of sugar to bring it up to 15% i then pitched my yeast a prestige 48 hour turbo fermentation was heavey lots of action up until today and it had stopped so i pulled the lid off and the smell was rank vinegar like!! Was thier an infectious bacteria or wild yeast that caused this and how could i keep this from happening in the future??

"Yes, I would definately run it. That was too quick for vinegar to work its ills, and useing a turbo it will get acidic and sour. Its actually a good sighn ferment is complete.

PS. The only time you really neeed to sparge a mash is with all barley malt. Other times just ferment it with the grains in."