HELP!! I evidently have contaminated a 5-gal batch of hoppy IPA.
I cooked it up Saturday 2/7 evening, pitched the yeast, and no action AT ALL of fermentation. The batch is in the brew pail, and the air lock hasn't budged.
I hate to waste the $50 of supplies, is it possible to reboil the wort to sanitize, TOTALLY resanitize the pail, and toss in new yeast? (I know where my lapse in sanitation probably came, I licked a spoon!) (been brewing for years, and should know better, got arrogant)
The earliest I can reboil is this (Monday, 2/9) evening. Should I waste good "California Ale" yeast (I have another vial) on this botched batch, or just try some bread yeast?????