Tips to avoid infection

[Cider123]

I may have the beginnings of my first brew infection. Got a mild ale fermenting in primary. OG was 1.038.

Used Windsor dry yeast

accidently got too cool as the fermenter went down to 59-60F.

Fermentation seemed to stall. After one week the FG was only 1.022

Raised the temp to 64F and gave it a little swirl.

Now two weeks in, the FG is still at 1.022

I'm concerned because when I took my sample today, I noticed the slightest almost clear film forming on the surface. I am worrying that this is the beginning of an infection.

Is there a way to avoid it? I was going to pitch some 05 and hope to get it going again.
Thanks

 

[redkj]

I wouldn't worry too much about infection if fermentation takes off one way or another. Any kind of infection wouldn't stop the fermentation or kill yeast (except maybe some wine yeasts), so I would guess you got a bum packet of yeast. I'd suggest going ahead with the 05 asap. If there is any infection, a fresh packet of yeast should beat it out. Have you tasted it? Also, are you bottling or kegging?

 

[flars]

Rehydrate the yeast to give it the best chance to work in a wort which already contains alcohol.