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Does anyone know if anyone sells sacks of grain at the State Farmers Market in Forrest Park?

I slightly overpitched into an overly full bucket (~600 ML in 5.7G in 6G bucket) and while taking the top off to clean yeast out of the airlock I see this giant layer of really clean looking yeast. I was thinking I could scoop out some of that for use later and also to stop it from blowing...

I see where people reuse the cake all the time. I like to at least split the left over yeast and wash at least once. Once it sits in the fridge for a while I always have a small level of creamy looking yeast and about 10 times of other stuff below that. I just pitched around 500ml of slurry...

So I messed up on at least two things. I had lots of headspace and didn't refrigerate (yet). It's been a week at room temp. I won't brew until next weekend which will be two weeks after. Should I trash them and start over next time? Is there anything I can salvage?

I can explain how I got to this point but the bottom line is I have the following ingredients and am wondering the best way to brew them. I have brewed 4 batches and bottled 2 so I'm a noob. A little grain steeping is about as complicated as I have done so far. I ordered some ingredients and...