double bugger!!

[ColinKeb]

now just as ive got my boil going nicely and added my hops the other half rings and tells me ive got to take my son to the doctor in an hour and a half! ive bunged my chiller in to steralise and im deciding whether to chill it then leave it to sit for an hour or leave it then chill it when i get back.
presuming that bugs dont like the heat im inclined to leave it covered as best i can with an imersion chiller poking out of the top then chill on my return.
just when youve got a day off some git screws it up for you. typical!
if this goes off im making her buy me 30 pints of brown ale as compensation
mind you as its so cold outside ive done the boil in the kitchen, the house stinks now, i can counter the grief i get with the son/doctor point hopefully.
cheers
colin

[steve_flack]

The problem with leaving wort elevated (non-boiling) temperatures is DMS production (cabbage smells). This isn't so much of a problem with good UK pale malts but is with lager malts that have higher amounts of the precursors in them.

Of course the problem with leaving it sat around cold is that cold wort is a nice home for bacteria.

[ColinKeb]

ah well,, this is brown ale, hopefully the extra hour sitting wont do too much damage even if it does smell like guff

[Calum]

I stuck my last lot in a cold bath to let it cool down. It took about 5 hours but it seems to be fermenting quite happily without being infected.

I have also left it in the garage overnight as Daab mentioned and not ben aware of any problems.

[ColinKeb]

yes i used the sitting next to a bin on a deck chair with a thermometer all night technique too , soooo glad i bought an imersion chiller. 30 mins and shes cool enough to yeast. it looks fine now bubbling away nicely