Fermenting millet -- Too long? Too smelly?

[dad-o-six]

I've been fermenting millet porridge each week for the past few weeks. Generally, I let it sit for about 4 days and it gets pretty sour. This week I let it sit for 5 days (and it's getting warmer) so it was pretty bubbly and active today. It developed a layer of scum on top of the water that hasn't shown up previously. The whole thing smells medium strong. The smell is somewhat reminiscent of ripe cheese (with a hint of rotting potatoes). I skimmed the scum off and threw it out, and tasted a bit of the millet. Nothing offensive.

Any ideas as to whether I should chuck this batch or cook it up?

[Taedareth]

You're making sour mash out of millet? Hmmm... millet moonshine... hehe.