Aussiedistiller, Home Distilling, Moonshine, Home Brew

Hey dudes I went to run my first all corn wash yesterday and it had blue/green/grey stuff growing on top.
The fermenter is a hand me down that I rinsed out, I’ve never used it before. Also I found foreign objects in the cracked corn(sticks,rocks).
I guess either could be the cause.
Should I boil the corn first to kill the bugs?
I’ll sterilise the fermenter of course.
I tipped it out without taking any pics.
Would anyone have run it anyway? It smelled fine.
Ta lads.

Never had blue/green stuff but I run lacto infections all the time.

Not sure I would run blue and green. But have seen ot on dunder pits...nah I dont think i would :puke-huge:
Did it reek what did it smell like?

My last ujssm run was 200 litres of gen 14 and I had never had an infection thankfully. My cracked corn had other stuff in it too, some sunflower and sorghum remnants as the farmer I brought my corn off cracked all his own grain for stock feed.
No rocks and sticks though, mabey someone was playing silly buggers with the grain mill, just to see if it will actually crush anything.

I'd a run it unless it was realllllllllly manky.
Could always turn it into neutral.

I always pour 20 liters of boiling water on top of the corn and stir and have never had a problem (even with those tiny black bugs in it). I do sterilize my drum before use but only because it might have been sitting empty for many months.

bluc wrote:Not sure I would run blue and green. But have seen ot on dunder pits...nah I dont think i would :puke-huge:
Did it reek what did it smell like?

Smelled fine,pretty much what I would expect a ujssm to smell like.(never done one before)

Apparently garbage dump and sewerage :puke-huge: smells are two to never chance even when distilling. Vomit smell butryic acid turns to pineapple ester and not a biggy. As is lactic acid/infection itcan drop ph and stall a ferment though.
I would trust smell but would never taste anything with an infection.

I found animal feed grade grains had a fair bit of crap in them and may have a lower than average starch content,leading ta infected brews and low yeilds,now I only use flaked Briess corn ,not cheap but does not need to be cracked or ground or cooked as it is allready steamed,seems grain brews suffer from a higher chance of infection ,I have found keeping everything clean and sanitized plus adding a larger amount of yeast to get it going quicker has helped me,and not takeing to long to pitch yeast after you have finnished mashing,thats one reason a immersion chiller is a very good idear,plate chillers will not cope with grains and will block up ,this stops bad bugs getting going befor yeast is pitched and you start ta get the protection of the CO2 it generates.cheers hillzabilly ;-)

Thanks for the replies dudes. I learned some stuff as usual.
Cheers HIllza.