So, I brewed a batch of extract golden ale a few days ago. I thought I'd mix it up a bit so mashed some leftover malts and boiled it instead of simply adding water. However, I ended up with 7 litres of wort instead of the 3 litres the beer set prescribed, which in turn made the final wort a bit warmer than I hoped.

Now, it was late and I was short on time. So I couldn't cool the wort sufficiently. Perhaps stupidly, after checking the SG, I figured I could add some extra cold water. It kind of worked, but I ended up with 25 litres (the set was for 23), and the wort was still too warm, at 28 degrees.

I had work the next day and was dead tired so I just dumped the 10g of burton union yeast provided with the set and put the fermentation bucket in a cold room. Now, here's the question - will I end up with a fusel/diacetyl-ridden undrinkable mess? Will the two extra litres mean there isn't enough yeast? I appreciate any feedback.

PS! There wasn't much airlock activity the next morning so I put it into a warmer room, and it's now bubbling along nicely. Oh, and OG was 1047, if that helps.

Now, it was late and I was short on time. So I couldn't cool the wort sufficiently. Perhaps stupidly, after checking the SG, I figured I could add some extra cold water. It kind of worked, but I ended up with 25 litres (the set was for 23), and the wort was still too warm, at 28 degrees.

I had work the next day and was dead tired so I just dumped the 10g of burton union yeast provided with the set and put the fermentation bucket in a cold room. Now, here's the question - will I end up with a fusel/diacetyl-ridden undrinkable mess? Will the two extra litres mean there isn't enough yeast? I appreciate any feedback.

PS! There wasn't much airlock activity the next morning so I put it into a warmer room, and it's now bubbling along nicely. Oh, and OG was 1047, if that helps.

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