Should i tip my wort down the drain?

[philistine]

Hey all.
I did a brew on saturday arvo. The boil finished some time in the evening and as its really f***ing cold here at night, the plan was to put the lid on the kettle and just leave it there till morning and then transfer to the fermentor and pitch my yeast. Its kinda like no chilling , but super lazy.... Before anyone wigs out, ive done it heaps of times during winter without ever having a problem.

Anyway, i ended up coming down with some kind of stomach bug that night and ive been completely f*****d-out on the couch ever since.
Its now monday morning and i can walk again without throwing up and im wondering if my brew can be salvaged....
Im not too worried about infection, because i could just bring it to the boil again , although that would mess with my flavour and hopping i spose... But im just wondering if its been sitting there too long exposed to oxygen...?

 

[Camo6]

Personally, I'd be more worried about infection than oxygenation considering you'll want to do the latter before pitching.
I'd be having a taste for any souring and judge from there. Or, if your guts aren't up for it just yet, pitch your yeast and hope for the best.

 

[Bbowzky1]

I actually have no fkn idea.
But I wanna try help out.

How good of a seal is your lid on the pot?
Not with my brews but the missus and I cook tomato sauses and broths in 50lt batches in the garage in winter.
We usually leave them in the garage untill the next night. About 24hr (then again tho its reheated prior to consumption after having been frozen or pasturised).
I asl feel wort is a little more delicate.

If the batch cost ya 50 bucks to make id be chucking yeast at it and hoping for the best. Id rather lose an extra 10 bucks on the yeast if it doesnt work then chucking away a whole batch of wort

Jyst my opinion

 

[philistine]

Yeah im kinda feeling the same vibe...

 

[TheWiggman]

Taste test will be the teller. If it has got an infection and it's already affected the flavour, it's lawn food.
I don't think bring it to the boil again will be necessary but happy to be corrected.

 

[Grott]

no, pitch the yeast and go for it.
cheers

 

[manticle]

Smell it. Off wort stinks very, very badly and you will know.

 

[Bbowzky1]

Yeah im kinda feeling the same vibe...

Yeah im up in greenvale bro and it was like 5c saturday night and 3c last night and not very hot days.
Im sure if your garage is anything like mine itll be sitting around a constant 8-12c

I say go for it. Just my opinion. Id do it

 

[Vini2ton]

Brew it. Surely a good yeast can bash up all the bad guys. Maybe even gastro bugs.

 

[Ciderman]

If it hasn't starting fermenting from wild yeast then it's more than likely ok.

 

[Bribie G]

You have effectively no chilled the brew and if there's no obvious infection, especially as it has been at cool temperatures you should get away with it.
Exposure to oxygen prior to pitching the yeast is a bonus.

 

[philistine]

Cheers guys, i had a little taste and it seems fine. Overnight temps here have been close to zero so it probably froze while i was sick anyway.

 

[Danscraftbeer]

Much stress if your sick as a dog you could also be the infection. Bad luck timing as all illness.
The more probability might be wild yeast in the air everywhere that may be drawn into your wort
but that can be better through winter rather than summer as far as wild yeasts go (what I have heard).

Keep us informed. :drinks: