Had a disasterous brewing night. Started late, had to work early. Wind kicked up so it took forever to get water and wort to temp. By the time I got done brewing, I didnt have enough time to cool the wort so I sanitized the lid to my kettle and left it in my closet for about 9 hours before transferring and pitching. Like a dummy I assumed the temp was good after 9 hours and pitched. Fermometer showed 76 degrees. Over the course of the next 12 hours, I got it down to 68. Will I have any issues w/either the warm start or leaving it in the kettle? Sorry for the novel.
Yeast start the process before you see the signs of fermentation, so they are throwing off flavors pretty quick, some you don’t want. It is better to cool your wort to just under the temp that you want to ferment at. You would be fine to leave the wort until the pitch you get to that temp, as long as your sanitation is good.
