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A: Usually, contaminated beers do not give favorable results. Exceptions occur rarely from wild contamination. If the contamination was from a cultured ''Brettanomyces'' or some other yeast that originated came from not cleaning/sanitizing equipment well enough and that was previously usedyeast/bacteria originated from a yeast lab, then the contaminated beer might turn out well or ok because cultures from yeast labs are selected for their positive results. Otherwise, the chances of a wild contamination turning out good are very low. The best advice is to smell a sample of the beer, and if it does not smell good then dump the batch and brew a sour/funky beer on purpose (if the fermentation produces a fair amount of alcohol, it can be safely tasted after a month. See [[Wild_Yeast_Isolation#Safety|Safety]] for more information). If it smells good, the beer might be fine to package, however, even then your equipment will be exposed to the contaminating microbe(s) and there is no guarantee that the beer will continue to taste ok as it ages. Some contaminating microbes will slowly continue fermenting sugars in the beer and cause over-carbonation, bottle bombs, and increased off-flavors. So, the most pragmatic advice is to just dump it. If you choose to package the beer, keep the package cold so that the continued effects of the contamination are slowed as much as possible. Since the cost and time investments of a yeast starter/slurry are fairly low, it's best to just throw these out if they become infected and start over.