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Hey, Haven't posted a whole lot but your problem hits close to home because I do some microbiology for a living. Considering the amount of salt in your mash I'm not too worried about contamination, although that's always possible. As for the sour smell, that could be spoilage or it could be...

I figure it's as good a post as any to come out of lurking. First off hey! The thing about the beneficial fungus is not so much that they inhibit auxin production, but that some of them produce cytokinin in large quantities so you their effect somewhat overpowers that of the natural auxins...