So I am a very amateur, yet no-devices homebrewer and just chill my wort in my tub with ice water until I feel comfortable pitching yeast.
Today, I made a batch (literally right now) but my roommate had to shower. I figured since I already had 2 gallons of cold water in the fermenter it’d be fine. Which it would have been if I waited until it cooled a bit more.
Bad news, I was drinking and forgot that my wort was NOT cooled like normal, and pitched yeast. Only after pitching, closing and moving to closet did I realize it was a little warmer than it should be. Now, I have no thermometer around and the only quantification I can give is that it certainly does not feel like a 40C bucket (I deal with humans often enough to know that). However, that is the OUTSIDE temperature of my bucket, and I have no guarantee on the inside liquid temperature.
I do have another packet of the same yeast in my fridge, so if I wake up tomorrow and the airlock is not bubbling I can just re-pitch, but I am worried about oxygen contamination of my wort until then. I estimate that I will wake up tomorrow in 12 hours (post pitching), IF my yeast did not take off, is this too long of a time to leave the wort in contact with oxygen?
