Just completed my first PM. Brewed AHS Session Brown Porter with WPL002 English Ale yeast.
Currently wort in carboy with fermentation lock in place. Only has about 1/2 as much volume needed. I got over enthusiastic chilling my wort - it's about 65. My sanitized (preboiled and stored in sanitized containers) water is about 39F. I've put the top off water on my kitchen counter to warm up a bit.
My 2q yeast starter is rockin' on - wow - krausen city! Started it yesterday - it's been at a steady 68-70 down in my basement. I just put the starter container in the fridge to bring it down in temp.
Here's my question: how long can I wait to top of the water. I now my wort is in the danger zone without yeast to out-crowd another bad creatures that might make it in...
Any guidance would be greatly appreciated.