Just for a bit of background...
I've brewed many good/decent batches of beer, but still consider myself a beginner. This has me a bit confused though, because I really didn't do much different and stayed as sanitary as I normally do, and yes I have a blow off tube.
The other morning I discovered the lid of my fermenting stout blew off, and spewed some krausen over the wall and side of the fermenter.
The only thing I did differently with this brew, was that I used an immersion chiller for the first time (made sure to sanitize first). This was actually probably the first brew that I actually got to the proper pitching temp (before was ~10 degrees F higher or so).
My questions are:
1) What could have caused this?
2) If it was semi open for ~2 hours, but still actively fermenting, how likely is it that it got infected?
I've brewed many good/decent batches of beer, but still consider myself a beginner. This has me a bit confused though, because I really didn't do much different and stayed as sanitary as I normally do, and yes I have a blow off tube.
The other morning I discovered the lid of my fermenting stout blew off, and spewed some krausen over the wall and side of the fermenter.
The only thing I did differently with this brew, was that I used an immersion chiller for the first time (made sure to sanitize first). This was actually probably the first brew that I actually got to the proper pitching temp (before was ~10 degrees F higher or so).
My questions are:
1) What could have caused this?
2) If it was semi open for ~2 hours, but still actively fermenting, how likely is it that it got infected?