I had two beers in a row have the same wild yeast infection. Starts off slightly fruity and peppery then progresses to gross over a few weeks. I've successfully brewed two more beers without any problem and I'm trying to figure out exactly what happened.
Both beers used the same hops for dry hops, from the same supplier. I knew I had a problem with the first beer when I brewed the second, so I was extra careful about cleaning and sanitizing.
Both beers are cloudy even after using Irish moss in the boil (and gelatin after kegging for the second one).
My latest two beers are both lagers and neither tastes off after 8 days fermenting.
So, is it at all possible that the hops was the source of the wild yeast?
What are some other sources? Is it as easy as wind blowing it into the kettle while I'm chilling? I keep a lid mostly on (doesn't fit perfectly with chiller in there).
For what it's worth these were my 24th and 25th batches and my first infection (if you don't count the maggots that one time