Your book sounds pretty extreme to me. I've heard of people leaving the wort in the garage, etc. for overnight until it cooled and it didn't ruin the batch. It definitely does increase the risk, but if you keep it covered you should be OK for a while. Again, not ideal, but possible.BicycleMonkey said:So if I don't have a wort chiller, how long is it safe to wait for the temp to get down to 70-80 degrees? The books and instructions I've read make it sound like if the wort hasn't cooled in like an hour bad bacteria will move in and ruin the batch.
Next time should I just pour the wort in the fermenter and cover it for several hours for the temp to reach 70-80 then reopen it to pitch the yeast?
Pfft, 24 hours? You're worrying unnecessarily (although I've been there and had the same reaction). I've had batches take the better part of three days to start fermenting. I second the call to RDWHAHB.BicycleMonkey said:I just started my first batch yesterday and after 24 hours there are no bubble in the airlock. What do I need to do? If my yeast died, can I add another pack or do I have to start all over?
Personally I like to throw the bucket under a cardboard box with a couple blankets on top, seems like it would help insulate better, but I think that if your pantry is about room temp then you should be ok.BicycleMonkey said:OK, it's been 48 hours and no bubbles...I have the fermenter in the pantry, should I move it someplace a little warmer?