Let wort sit, now it smells

[the-adjunct-hippie]

Got busy and let the pre-boil wort sit covered for about 36 hours. When I lifted off the cover it reeked. Kind of sour, kind of vegetal. There was some light white foam on top kind of almost like head, smells kind of vegetal. So I'm guessing there's some bacteria in here, I'm brewing an IPA it is mostly pale malt. Will boiling kill off any of the aroma, infection, flavor, Etc? Wondering if I need to start from scratch. Thanks.

 

[Yooper]

It sounds contaminated. How does it taste? I'd toss it myself, but if you want to try to rescue it you'd only be out a package of yeast.

 

[the-adjunct-hippie]

Well I decided to boil it anyways, and the wort tasted nice and sweet before I added the Hops, and then I tasted it after I added the Hops and it tastes like your typical hopped wort! Maybe I got lucky and caught it right before it turned into infection. I guess all that I'm really losing is an ounce of hops the packet of yeast and my time. But I'll try not to let my Wort sit like that again... this was an unusual thing for me to do.

 

[Sparkncode]

I wounder if it got any sourness from the lacto etc that could have been on the grains. I guess you will find out in a few weeks