So a buddy and I were having a conversation about final gravity. I have several recipes that have finished below 1.010. Around 1.005-1.008 to be exact. He mentioned getting that low usually means wild yeast was introduced somewhere. I've only been brewing for a year and typically US-05 is my go-to yeast. What do you think of this hypothesis?
I think it's completely off the mark unless the beers taste like they're infected.
+1 - much more likely is a hydrometer that isn't calibrated properly, or not adjusting for temp or something along those lines. If the beer doesn't taste infected and you aren't getting gushers or anything like that, then I doubt it is an infection.