SuperNintendoChalmers
Member
Sort of crappy brew day today. Making a dark IPA - first of all couldn't get a good boil outside on a windy cool Chicago afternoon. Just weakly roiling without a hot break for over an hour. Eventually brought it inside, started a real boil on the stove, hopped appropriately, cooled, etc, etc. Went to pitch the White Labs yeast and (stupidly) opened it right over the bucket. Of course, it sprayed all over the place, dripped down my hands and the vial and into the fermenter. Anyone else ever done this? What do you think my chances of a non-infected batch are? I was just looking at a stirrer at the LHBS literally yesterday thinking I should be making starters, but here we are. After all that almost-boiling, it ended up with an OG of 1.080, if that matters at all. I know you're going to say just finish it and see if it works, but I was wondering if anyone else had done this.