I have as many others left a small sample of boiled wort out in the open many times just to see how many days it took to become infected/moldy and therefore test my sanitation practices. Which was on average fully enbloomed with fermentation and/or mold within 3-7 days. Also you would see the high incidents of mold/s in the air around us everyday if you have ever streaked a plate of yeast. As many times unless you can practice full aseptic technique under a hood the plate will have molds in spots and you have to pick pure colonies that have no molds by them.
Also you must see the stark difference here Dan, before I even mention it.
I will never drink the “experiment/s” listed above or myself be willing to endanger the final set of aromatic/ flavor components in my full batch that is a hard worked endeavor that can be in jeopardy/ or altered in any slight deviation from my intended target/s if left to RDWHAHB set of methodology/thinking in this regard. If you feel its enough for your time spent so be it. But I wouldn’t want to be the one to actually advocate it.
I guess over/ above “minor” bacteria inconvenient interference. I actually worry most about the health wreckers such as botulism and molds as my major point on this topic. Again it starts to become more of an issue after a week or two. But still.
