Maybe an infected ferment?

[OMEGA]

So I just did an all grain bourbon, 65 flaked corn, 23 6row , 12 rye sweet mashed to restart a new batch. I added part of the rye late because I miss calculated and after I mashed for hours I realized I only had 6% half the rye I originally intended to have so I added more, but the mash had cooled substantially to 120f. One it was cool I pitched the yeast and let her go. Next morning it was bubbling away, but it smelled different. Not like the normal fresh yeast I'm used to (white labs american whiskey yeast) , instead, the smell of day old wet barley, which is a lacto infection potentially. What do you guys think? I'm going to run it... I'm just kinda bummed.