How you know your slant is infected...

Really the photo says it all.  This was one spectacular failure!  This was my first attempt at slanting, and the slants are now about 3 months old.  Not sure if it was my slant preparation procedure, my inoculating procedure, or my storage that was at fault here, but I did do all the prep without a pressure cooker, which could have contributed.  We'll see!  I have another set of slants that I did more recently, and have just successfully propagated the yeast into a batch of beer through a 2 stage starter (375 ml and then 1 l).