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The answer is: Every bacteria that exists in your local area. Lacto, brett, wild yeast, and less pleasant wee beasties. Its unlikely that any bacteria on your grain survived the mashing process. Not impossible, but unlikely. I have no doubt that its a combination of all of those factors. My advice would be to never let anything sit around dirty. Clean ...

That smell is mostly form pedicoccus. Its a bacteria that work aerobically and it has a vomit like smell. Lacto is anaerobic and has a fairly clean aroma. When doing sourmashes (leaving the mash for a few days at ~110-120F) there will often be a layer of nasty smelling malt on the top that can be scooped out. The mash underneath is soured and very ...