Smell/taste of an allgrain

[Fastill]

I have done grain mashes with corn, malted barley and sugar and they always smelled like sweet wine and tasted sweet untill done, then turned sour, but still smelled very pleasant. I have used a recipe alot like what is called a UJSM around here. I have recently tried an allgrain without using sugar and the nice barley smell disappeared and the odor coming off it is very unpleasant, (kind of like puke) and was wondering if this is normal. recipe was 4 lbs cracked corn, 1/2 lbs 90l crystal malt barley, 1 tsp yeast nutrient, 2.5g ec1118, and 2.5 gal spring water.
Corn was boiled for 1 hr until mushy and cooled to 64c and malt barley and 1 tsp amalase added and kept at temp for another hour.
It seperated nicely but it never got "sweet" like when sugar is added. The mash was still too thick to get a good s.g. reading.
Next morning A starter with the yeast was added and the mash was working when I got home from work in the evening. This is all being done "on the grains" as this is how I have done my grain/ sugar washes and they turn out good.
Now the problem is the smell. Not the sweet smelling wine smell I am used to. much more Sour and foul smelling. I taste it and I can taste the ethonol being produced and it is bubbling away, but I don't want the smell to come over in the finished product.
What I am asking is should I worry or let things run there course. It is not a major loss to toss the mash but I don't want to if this is normal or OK.
Thanks for any help.