OK, I've done something stupid!
I was brewing a 5 gallon batch of a "Heady Topper" clone recipe. For anyone not familiar with Heady Topper, it's a dry-hopped double IPA which is brewed in very limited batches in Vermont. Great Bear.
In any case, the recipe calls for 13 lbs of Maris Otter Malt, 4 oz Caravienne malt and 1 lb of dextrose in the boil. It's a 75 minute boil with two whirlpool / spin-down hops additions
Everything was going fine until I pitched the yeast and looked on the counter and there was the 1 lb. bag of dextrose which I had neglected to add to the boil.
So (here's the stupid part) I mixed the dextrose with lukewarm water and added it to the 70 degree beer / wort. I know that once the wort cools below 80 or so, it's very susceptible to contamination which could prevent fermentation... just spaced it out.
It's meed about 24 hours and there is very little sign of fermentation activity. If I shake the carboy, I will get a few bubble in the air lock but otherwise, nothing. Normally, the air trap is bubbling like crazy after only 6-12 hours.
So, I assume I've wrecked the batch. A couple of questions:
1. Do I just throw it out or can it be salvaged?
2. Is it possible to re-boil for a few minutes, re-cool, and then pitch more yeast?
Thanks