I was brewing with a buddy, it was late, we were drunk, and the chiller wouldn't get the wort down to pitching temps. We called it a night. The wort was left uncovered on the stove at 85 for about 6 hours. Off flavors I can handle. It is currently fermenting away in my basement. If it is bad I will just dump it. However, I am a little paranoid about the potential for botulism. Am I being unrealistic here or is there a real risk?