Sometimes brewing outside can be a pain, turn my head for a sec and I got a fly doing the backstroke in my wort that I'd been chilling down. Scooped him out real quick, any chance it'll ruin the batch or am I just being paranoid?
I would imagine that as long as you have a large, healthy pitch of yeast, it will out compete any bugs (pun intended) that may have gotten in. But knowing the temp range would help.
Yeah, the yeast will most likely out compete anything riding on that thing... I mean, just think of all the wild yeast and bacteria that make their way into your pot while you're outside.
Had just reached about 105 and had been switching over to chilled water for my immersion chiller when I noticed him.
Sounds like he was in there for a bit, you should be fine. As noted by others the yeast should win out,regardless
Those fffnnn gnats! I cover carefully with foil while using my immersion chiller and somehow, someway a kamikaze makes it into the brew.... I feel your pain. You have to look closely too, those guys are small!
As the others said, if you are pitching at a good ratio with healthy yeast (preferably with a starter), I am sure the yeast will out compete the other microorganisms.
Try to go through with it and hopefully it's a style that'll be gone within 6 months. Maybe you won't get an infection, and maybe you won't notice it anyway.
I hope you make the little bahstid spit it out before you tossed him... Any idea how long he was in there? Was it still alive or already pushing up daisies when you found him? In any case, you'll probably be ok, just need to watch for that in the future.
Fermentation started just under 8 hrs, rehydrated us05 in a 2.75gal batch of 1.073sg ipa and jugging away so fingers are crossed. Think i'll call this on bug juice ipa.
Thankfully, it was an IPA, and the IBUs should have enough antibacterial properties to ward off anything wild that the fly had on it, don't you think? I'm just guessing.. Smell the airlock, and if it's smelling nice then I'm thinking you should be good.
I'd bet the yeast culture and bacteriostatic properties of the hops in you're IPA will ward off any infection risk. As soon as you have alcohol production above like 3% and you're pH falls below 4.5 there is little room for any pathogens to grow.
