I brewed a batch of beer that called for cooling the wort to 70 degrees F. That seems a little low since yeast is usually active at luke warm temperature. When I pitched the yeast the wort seemed a little cold even though the temp registered at 70 degrees F which is what the directions called for. It isnt a lager, just a regular run of the mill red ale. It didn't start fermenting until 48 hours after I moved the wort to a warmer place. My question is now that it is fermenting, do I need to worry about bacterial contamination? I don't want to get sick. Thanks!