Bad smelling ferment

[citified]

I've got two 10 gallon ferments going. 14 lb corn, 2 lb rye, 4 lb 6 row malt and 10 lb sugar. One of these batches has an off smell to it and is significantly darker than the other. My question is this: Should I play it safe and discard the questionable batch and start over with that one or just strip it? I'm inclined to strip it because it's the last batch that I'll need to have enough for a spirit run. What would you do?