So I am currently sparging, and my wife just called and said she needs to be picked up in 45 minutes....
Will my batch be okay to wait to start the boil? What potential pitfalls am I facing with my batch? Should I bring the BK inside where it is warmer?
Fermenting: Munich Helles, Mole Porter, White IPA, SMaSH 2Row/Jarrylo
Drinking: Cider, Stout
On Deck: TBD