Hey fellas I made my first batch of a Guinness clone dry irish stout. I did it as all grain and everything went well except for my inexperience. On brewing day it was 10 degrees outside so I decided to sterilize the lid and try to let nature cool the wort of this 5 Gallon batch. Three to four hours later and a lot of stirring with a sanitized spoon the wort still didn't cool, so I then I used a wort chiller and got it down to temperature. I'm now putting it into a secondary fermenter after 2 weeks of primary.
My question is with the extra wort chilling time and the extra stirring am I going to have taste problems because of extra aeration?
I think I was very sterile the whole time but should I be expecting any bacteria issues? Thanks Tom