We got our materials at the big box grocery store, no particular reason to use flour other than that. We used 4 lbs. Cracked corn (it was for bird feeder, just corn nothing else), 2 lbs. Wheat flour, 1 lb. Rye flour, 7 lbs. Dark Brown sugar, Red Star DADY, Red Star bakers yeast, yeast nutrients, and alpha Amylase.
We heated up 7 gallons of water, in our 8 gallon Vevor still pot, to 160 degrees F. Used a stick blender to mix in flours, mixed in corn next and stirred occasionally till we got to the temp for the Amylase. Pitched in the Amylase and stirred occasionally, for 90 minutes, till it got down to temp for yeast. We added a little of both kinds of yeast and yeast nutrients to a jar and did a starter while waiting. It started bubbling very well. We added the jar of yeast starter at the recommended pitching temp. Mixed it with the stick blender to help aerate the mash one last time and poured the yeast jar in. We have been keeping it inside at room temp, 65 at night 70 during the day. Checked temp and yeast created heat, so it was steady at 76 degrees at first and later at 68 degrees. Going for low and slow. Bubbling great.
* Side note: We were "sampling" store bought liquor
and probably added more yeast than necessary. * 
1 day later it bubbled into the airlock. So I cleaned it out and left to run an errand. When I arrived home 2 hours later it had pushed the airlock out and spewed out everywhere. It was like a thick foam. I transferred what was left to several smaller pots and pans with extra space for the continued expansion. Cleaned the carpet. Ran out and got a barrel, cleaned it out with soap, pressure washed it out, cleaned it with vinegar solution (twice) and did a final pressure wash. Left upside down on the way home from the car wash, to dry. Then preceded to pour the mash into the one larger barrel with 20 times the room for expansion. Covered it and left it for 1 more day till it calmed down and settled. Then poured it back into the 8 gallon still pot, clamped the lid and added the airlock. It has slowly but steadily bubbled since for another 4 days at 2-4 minute intervals. I started to get concerned about it stalling out so I warmed it up on supper low temp (I was able to hold my hand to the electric burner, so I knew it wouldn't scorch). Which seemed to wake it back up, it started bubbling at roughly 1 minute intervals.
It went from thick foam (at overflow), to clear on top with small groups of bubbles (1/4 inch in size) (before warm up), to now (3 or so days later) a complete covered cap of 1/8 inch bubbles. And still bubbling. It tastes sour but still going every minute (literally). Refractometer reads a blurry 17-19%. It's been roughly 11 days so far.
Question is should I just keep letting it bubble away and wait for it to completely stop bubbling for at least 24 hours? How do I know if it's ready to run? It's changed so much and I've read so many different theories about this that I'm concerned I did something wrong or I may be letting it sit to long.
*Also it smelled and tasted like a weak beer (before I warmed it up) and now it tastes and smells sour, like nothing I've ever smelled before. I didn't know about Ph and gravity readings before hand, so I didn't get those measurements ahead of time. I did try taking a gravity reading later (before warming it back up) and it read roughly 1.000. Need a new test tube to take another reading. Should be able to check current gravity tomorrow, sometime.
Thank you in advance for any help. It is greatly appreciated. Again this is my first time so please be gentle
