maybe sour?

[fargo41]

So last night I was going to brew a belgian table ale and use my yeast bay northeastern abby starter I had ready, but found out we had to go visit a friend at the hospital who just had a baby. I decided to not make my wife angry and said we could go after I mashed at about 7pm. I lautered my first and second runnings into to their own buckets. When we came home I decided to wait till today to do the boil, not even thinking about chance of infection. So today I came home got ready to boil and one bucket has a slight creamed corn smell :/ I've started to heat up everything and just started the 90 min boil but wondering if I should change my plans and maybe just sour this instead or in addition to using the yeast I have. Thoughts/suggestions?

10# 2 row
1# light munich
.4 oz nugget at 60 min
.5 oz willamette at 10

Thanks!

[fargo41]

pre boil gravity is 1.040

[DrPaulsen]

What makes you think the creamed corn smell is from an infection. Could be DMS that would be driven off in a boil. I say if it smells clean after the boil, proceed as planned.

[fargo41]

I was thinking it was an infection because one bucket had a good deal of foam built up on top and it didn't taste that sweet, but not sour either. I guess the lack of sweetness could have been because it was the sparge and not first runnings. I tasted it after it was boiled and cooled, and I didn't notice anything, smelled like hops, so I pitched and will see what happens.

[Steven P]

Yeah. Don't worry about it. 60 to 90 minute boil will take care of all that.

[fargo41]

Thanks guys! We shall see how this turns out

[fargo41]

Already had to switch to a blow off tube this morning. The krausen is crazy thick too.

[carrisr]

Belgian yeasts tend to be very active and are frequently top-cropped.

[fargo41]

We are now down to 1.011 (day 17) but I'm getting a slight cider smell and taste. Started at 68f and bumped it up to 70 after 3 days then on day 7 bumped it up to 75 since it was still at 1.021. I'm guessing I pushed it up too soon. I'll let it sit for a bit longer but was hoping to reuse the yeast cake on Tuesday. Do you think I should pass on reusing since I may have over stressed the yeast?