I brewed on Monday but pitched over 48 hours later on Wednesday, because my temperature control was finicky and I wanted to wait until the wort hit the proper temperature before pitching. Normally I would wait only 1 minute to 12 hours until pitching.
However, before I pitched, I noticed clear signs of fermentation: the white bubbly layer on top of the wort and a bubbling airlock. I can only presume this is some form of contamination. I pitched the yeast anyway and will hope for the best.
However, I would like to know the following:
Given that my wort started fermenting before I pitched the yeast, does this imply that the beer would have been contaminated even if I had pitched earlier, that my sanitation was poor? Or, is it simply the nature of the beast that wild yeast and other stuff will get in the wort regardless of my sanitation habits, and now they have a 48 hour head start on my yeast strain?
Was it poor sanitation or is pitching 48 hours a bad idea in general?