I have a stupid question arising from a stupid mistake. For a blow-off tube I use a siphoning tube and just jam it into my stopper, which has been working fine. Except that today I hadn't checked on my Vanilla Creme Ale (now in day 3 of fermentation) up until about 10 minutes ago, where I found a small splash of beer on the floor and my hose next to it. I resanitized and jammed it back in and am confident it's fine, but it got me thinking. At what point does the yeast in the beer take over enough that other bacteria will be outcompeted and die off? Also, at what point is there enough alcohol to prevent other nasties from growing? If it helps, I washed a full yeast cake of Wyeast Scottish Ale yeast and made a starter with it, so I should have had plenty of viable yeast.
Nothing until I figure out if I can make it happen over in the UK.