Originally Posted by Blauvelt
wow. if I were you, I would boil it. Dump it back in the pot and boil it for 60 mins. get more yeast and finishing hops and it should turn out ok. it might be a bit more bitter than expected if you used a lot of aroma hops.
The faster you bring it to a boil the better because yeast can mutate at higher temps-which leads to off flavours.
No offense, but this is the worst advice possible at this point. There will have been some hop utilisation, so reboiling would screw that up even more. Not to mention that heat killing the yeast during an extended boil, which would be very hard to remove from the wort after, would probably yield off flavour as well. If there has been any fermentation (and there likely has been) then all the alcohol created so far would be lost.
As for the second part of your post, heating up yeast will not cause mutation, just death. Mutation will also not necessarily lead to off flavours, but if a specific mutation did then you'd need a pretty significant portion of your yeast to mutate the same way (not possible as mutations are random) or reproduce from a single yeast cell many more times than is possible during a growth period prior to fermentation. What I think you mean is that a fermentation occuring at higher than recommended temps will lead to off flavours, and while this is true not enough fermentation would occur in the period leading up to a boil for it to matter.
I understand that you want to help people, but it's a good idea to have your facts straight before giving someone flawed advice.