My brew day ran long and by the end of the process I was tired and ready to be done. Due to this lapse in concentration I had a major failure in my sanitation process - I forgot to sanitize my better bottle (it only got a light rinse). I didn't realise until after I had aerated and pitched the yeast. Now 12 hours later I have a healthy looking krausen and active fermentation, but I'm worried about contamination.
How soon would contamination(infection) be observable, and how would I go about determining if the beer is infected? I don't want to waste time (and fermentor space) on a beer I'll have to dump if it's bad.