Open ended question here, but I'm a few brews in, and I know the importance of sanitation from the research I've done, but I have not experienced a contaminated brew just yet - AFAIK anyway. My question is that from my understanding, yeast tends to take over, and the amount of yeast you pitch greatly surpasses the number of cells of anything else, so between yeast pitching and bottling time, the risk of contamination should be pretty low, right? If an infection takes place, it would be have to be at least visible to be actively competing with the yeast, right?