Grain-Heavy Attempt, Infection?

[momchenr]

I purchased 15# of Distiller's Malt, had it ground, and mashed it at 153 for about 90 minutes. Removed some of the grain husks going into the primary, but wanted to leave some so as to 'ferment on the grain.' I also added about 4# of sugar, just for good measure. This is where I got lazy.

I let it sit overnight to cool. Got to it in the morning and it was still too warm to pitch. I put it in the basement to cool, and after about 24-36 hours of forgetting and waiting, I came down to the basement and found that there was a smell I wasn't used to. The airlock was popping. So I quick took it outside, pitched some DADY and went to work. Got home, and I smell fermentation, but I also smell other stuff.

Should I just pitch this, or should I wait and see what happens? I'm worried that whatever non-yeast reaction is driving this is going to produce congeners or methanol - but I'm a noob, so that's a noob concern.

Thoughts?

[still_stirrin]

It's bubbling, isn't it? Let it go. No reason to panic....yet.
ss

[Still Life]

Exactly what still_stirrin said.
Infections are scary smelling/looking, but usually distill out just fine --if not better than fine.

[jb-texshine]

Could also be that a wild yeast fired off the ferment too.

[der wo]

Could also be that a wild yeast fired off the ferment too.

Yes, most likely it's a wild yeast. Bacterias don't produce CO² or another gas in such amounts that the airlock pops. Relax. There is nothing you can do and probably everything is all right.