Probably not. But how long did your wort sit around at fermentation temps before you repitched? The longer it goes without the intended yeast dominating, the greater the chances of infection by wild yeast or bacteria.
Did it look like it did and bubbling when you pitched the new yeast? This is why you should always make a yeast starter...
Heh. Okay, you should be fine. When the bubbling slows, bring it to a slightly warmer temp to clean up as much off flavors as you can. Always good to slowly raise the temp at the end of primary or during secondary to make a cleaner beer.
