Due to being busy, I decided to mash in the evening and then sparge/boil the next day. Since I was brewing an Oud Bruin, I figured that if I ended up with a spontaneous sour mash I would still be OK. But what I got was a vomit-smelling mash. After a week and a half of fermentation, the beer still smells of vomit. What should I do? Will this odor dissipate naturally? Theoretically the butyric acid could react with ethanol to form ethyl butyrate which smells like pineapple. Should I pitch some Brett in addition to the lacto? I was intending to split the batch to make a pseudo-kriek/Oud Bruin for this summer and a proper Oud Bruin for next year.