foamy (krausen maybe)

I just racked a batch to secondary and saw there was a pale orange foam on top. Fermentation had stopped to my knowledge and in my experience the krausen usually away. There was a sweetish/ sourish odor to the brew. The wort was made from grains I had mashed three days before and refridged for the intervening time. I imagine the boil would have killed any bacteria from the grain and all the equipment was sterilized. I pitched yeast from the first batch. I harvested the yeast through some technique involving tubes and a flask. basicly making a large air-lock.

my questions are: was the yeast contaminated? is the odor from the grain or the ferment? what is the foam, krausen, other bacteria, protein (ps i added raw oats to the mash)?

 

this is how i harvested the yeast. (not my image)

after a few days (when the flask was full) I put on a regular air-lock.

I pitched about 1600ml starter worth sunday and racked it today.

fermentation may not have finished I haven't taken a gravity yet, just thought it had been a week and may have got impatient.

 

I mashed, didn't sparge, put the grain in the fridge, made a batch with the first runnings. That was wed. sunday i pulled the grain out, didn't notice anything off about the grain so i rinsed the grain, 5 gal. at 150 deg. after the temp equalled. boiled that wort and pitched the blowoff from the system as seen above.

SG as of now is 1.008. Ill give it a few days and check again