Me too. It's really bothering me right now. The reason I fear infection is that they somehow managed to break the boil keggle that goes with the system so their brewer brought in the keggle. Well, there wasn't anything large enough to use as a lid so while chilling through a CFC, a march pump clogged. We sanitized another and it clogged right away. Evidently there wasn't a single hop blocking device in that keggle. So while we had to figure out how the hell to chill, the wort is just sitting there. Then we used an immersion chiller, but still, there's the damn wort just sitting there.
Then as I racked into the FV, I realized we dumped the saniclean out a good 45 minutes ago. So that vessel may have caught airborne nasties. I just had to say **** it because the beer was in there. Volumes were low due to clogs and the CFC and pumps taking a good gallon, the electrical panel was shot and apparently this was sort of known and no one cared to mention. It was a cluster **** all around. The charity event is a planned event, I cannot move it and I cannot rebrew on a system I know works (mine) because of the laws.
I said I was concerned about infection and basically was told it will be kept cold so it won't probably take hold, but I worry about off flavors. I care because this represents what I can do and I don't want to unload a crappy product. I should have stopped brew day and came back when the panel didn't work since 2 hours of time was already invested in screwing around with that.
I'll be back in about 7 days to dry hop and I'll take a sample. If I detect a single off-flavor I'll rebrew on the 9th. I should still be okay for the 30th. I am hoping that if there is an issue, it'll be obvious in 7 days.
I know I'm ranting but this is for charity and I'm not serving **** beer that tastes like it was made by some kid in their closet...this can be another post that can be ignored.
