Hey all...Weird question. Two weeks ago, we did our first 100% corn mash instead of our usual rye-forward bourbon mash, and everything looked and smelled normal throughout the ferment, not too different then our usual mash. PH looked fine, everything was good. Low wines smelled normal as well. We mashed that same 100% corn recipe again last week, and the ferment had a different, "cheese" smell. Okay so the alarms in my head started to sound right away. We went ahead and did our low wines run, and it has a distinct "wet cardboard" aroma. I've smelled and tasted this in a lot of the craft bourbons I've tried, and I was wondering if anyone knows what I'm talking about and can help point out what causes that. We are giving our fermentation tank a deep, DEEP clean in case there is something off growing in there