I know its too late, but you really shouldn't have dumped that first batch. Bacteria and oxidative yeasts dominate for the first few weeks; later on fermentative yeast come to dominate, and through the production of alcohol and acidity, kill most of those early bacteria/yeast.
Among the early bacteria are enterobacteria - entero = intestine, and they smell exactly like the other things that come out of our intestines. By day 20 to 30 of the ferment, they'd most likely be gone and be replaced with Saccharomyces.
Also, a pellicle isn't necessarily a sign of success - pellicles are usually made by oxygen-consuming organisms floating on the surface of the beer. Strong fermenters often will not form one, and make perfectly passable beers.
A bit of shameless self promotion:
Anatomy of a Wild Ferment
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