Unmalted Wheat Mash Gone Wild

[Born_Free]

Welp, I’m not quite sure what is happening, looking for any advice.

I was doing an all-unmalted wheat mash in my steam coil still, the plan is to distill on the grain, I didn’t clean the boiler all that well before using, I last used it for a stripping run a week earlier.

I converted unmalted wheat (straight from farmer) using enzymes, the particular brand of enzymes recommends going up to ~80C/176F.
I let it cool over night (~12 hrs) when I went to pitch in the morning it had a huge foam cap, I’m thinking wild yeast survived the 80C? I’m sure parts of the still above the mash never got that hot. It doesn’t smell particularly good but not rank either. I went ahead and pitched yeast.

Am I correct in assuming bacteria would not have formed that quickly and this is probably wild yeast?

Is there anything I can do to determine if I should cut bait and run or just wait it out?