Originally Posted by wyoast
but am allways leary of wild yeasts or pollen of some sort getting in before I pitch and get get it sealed up.
This is one that should posted in the homebrewing myths thread. I appreciate the fact that sanitation is the first skill to master, BUT there is a fine line between paranoia and common sense. Truth is, no matter what you do, you are introducing wild yeast and bacteria into your wort as soon as it is cool enough to support life. To me, this is one of the most important reasons for proper pitch rate to begin with. As long as you have clean, sanitized surfaces and healthy yeast, other organisms can't compete.