Accidental Wild yeast?

[shotataduck]

So while brewing a Baltic porter I used a 1/2 gallon starter of California Lager yeast. After 2 weeks at 60 Degrees the Gravity hadn't dropped. I didn't have a chance to go buy more yeast and I needed to Cold Crash another beer so I just took my Porter out and left it at room temp (83 degrees) thinking it might be lost.

A week later it started to bubble. It fermented out, and the beer seems to be okay.

My question is do you think this is the lager yeast or did I accidentally infect my beer with something else and I'm working with a wild strain?

 

[technicoloraudio]

Was the beer exposed to the open air at any point?
What kind of fermenter are you using?
What was the yeast viability prior to pitching?


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[shotataduck]

The beer was exposed to the air while cooling initially, and once after about 2 weeks where I opened the 5 gallon Keg up to and took a sample to check the gravity.

I made a 1/2 gallon starter from a smack pack 3 days before pitching. There was a krausen in the starter, but I didn't notice much bubbling on the airlock. I thought that because it was a lager yeast there might not be much action so I just pitched it.