any chance of saving a contaminated batch?

HELP!! I evidently have contaminated a 5-gal batch of hoppy IPA.

I cooked it up Saturday 2/7 evening, pitched the yeast, and no action AT ALL of fermentation. The batch is in the brew pail, and the air lock hasn't budged.

I hate to waste the $50 of supplies, is it possible to reboil the wort to sanitize, TOTALLY resanitize the pail, and toss in new yeast? (I know where my lapse in sanitation probably came, I licked a spoon!) (been brewing for years, and should know better, got arrogant)

The earliest I can reboil is this (Monday, 2/9) evening. Should I waste good "California Ale" yeast (I have another vial) on this botched batch, or just try some bread yeast?????

Thanks,
--Karen

Just give it some time. Licking the spoon wouldn't kill the yeast you pitched. May just be a bit longer lag than you typically see. I'd give it at least another day.

What makes you think it's contaminated? It sounds ok to me.

Fermentation can take up to 72 hours to start, so give it some time.

If you haven't looked around this sight much, you'll find that when it comes to fermentation, every body says patience, patience, patience.

What was the OG and what kind of yeast package did you use?