Rye recipe, YLAY, white mold? run it or dump it?

[SchmuBrew]

All grain, no mash using YLAY

50% rye
30% corn
10% wheat
10% barley

filled 1/3 of each bucket with grain (milled to about the size of half a grain of rice)

topped up with near boiling water to about 2/3 full, stirred well, topped up with cold water

the next day I pitched approximately 2 heaping tablespoons of YLAY


2 days later the YLAY had chewed through everything, as in no solids other than the corn skins - honestly I was impressed

2 days after that no fermenting activity, let it sit another 3 and went to rack (to clear) and found this (pic attached) white bubbly mold

while fermenting it smelled like puke, now it just smells sour (similar to backset but not as offensive)


Questions:

is this mold or a kind of cap (YLAY , is this normal) ?

run it? or dump it?

TYIA

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