How likely is an infection to occur at high krausen?
Last night I stumbled in to my brew room after waking up in the middle of the night to let the dog out and noticed I had krausen flowing out of my airlock on day 2 of fermentation. In my sleepy haze I grabbed the nearest tube around and fitted a blowoff. This morning I realized that the tube that I had attached unsanitized was the same I use for draining the wort from my mash tun. I believe unboiled grains can easily cause a lacto infection, and I'm guessing simply rinsing the tube with hot water after use on brew day was not enough to clear out any nasties. I may be being paranoid here, but is it difficult to infect a beer at high krausen due to the yeast activity or is it really no different than after fermentation has slowed down? Thanks!