why are you so concerned about contamination?
Most of it is just about being lazy. I keep my fermenting carboys in the basement for temperature control, but I'm paranoid about taking readings down there because of the dampness and chance of mold. If I've made the effort to lug the thing upstairs, I hate the thought that it has to go back down (and then up again.)
The LWPA was at 1.010, so its now kegged. Green, but tasty. Looking forward to getting into it in a month or so. Thanks Dude!