I have had two separate infections this year where the beer tastes like horse hair. Both were re-pitched from sanitized mason jars, but I did not create a starter. Rather, I just decanted the top liquid and pitched. On both batches, there was a 12-18 hour lag and fermentation was rather fast.
I ferment in plastic food grade pails. My sanitation technique is okay and make very clean tasting beers consistently (with these exceptions). I have had very good results pitching on top of a yeast cake so this is an issue when the yeast is re-pitched only.
I've been brewing for many years but just started experimenting with re-pitching and am obviously making a mess of this. I would really like to develop a house yeast so a suggestion about buying a new packet is not really helpful.
Is this as simple as doing a starter so that the wild yeasty's don't take over