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Possible Mash Infection, Need Help

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Denver Distiller - Thanks.  Get your points related to the fact that this NOT beer making with a boil.  But going back to read his mash protocol, my thought was that he was depleted of 02 and getting a stuck lag phase.  Or he could pitch at a higher rate?   Your point I think here is that he needs to get to fermentation ASAP... and so a shorter lag phase would be preferable.  Makes sense.

I know that I have had some bourbon mash fermentation problems with butryc acid hits that seemed to be remedied with a shot of O2 in the mash before the pitch.   But I also upped my pitching rate at the same time.... breaking my rule to control change variables given the interest to prevent having to discard another bad mash run. 

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