Starter Infections

[TheDocta16]

So, I was pitching a vial of white labs yeast into my starter and it kinda had a pressurized explosion thing going on when I opened it bc of shaking the vial. A good amount of it touched my fingers as it was poured into the starter. I didn't really sanitize my hands before doing this. Am I looking at a good chance of infection of my starter and what should I look for to detect it? Smell? Taste? Visually? Im scared I f'ed up my starter. Thanks for any help

 

[TheDocta16]

Alright, update, it formed a foam on top that was a little off colored. Usually I get a nice white krausen in my starters but this was kinda brown. Then, overnight, I put it in the fridge to settle out the yeast. The foam stayed on top. There is still a thick kindy chunky brown ish foam on top of the starter. Im currently mashing right now. Hopefully its not an issue. If no one responds telling me not to, I think Im just gonna pitch that yeast...

 

[duboman]

You'll be fine, go ahead and pitch but for the future with White Labs vials just crack the seal slightly and allow the pressure to dissipate before fully opening and you will eliminate the gushing problem.

 

[TheDocta16]

OK ya hopefully it will be ok. Ive used exclusively used Wyeast previously, so I wasn't really ready for the explosion. Im still a little nervous as to why that the thick brown 'krausen' is still there after fridging it overnight.