Good afternoon,
This is my first post on here and apologize for such a silly question. I made a partial mash Pale Ale last weekend which is fermenting nicely. While I was making it I may or may not have imbibed a few too many from my last batch. I had just began chilling it when I realized that the last two pounds of DME that were supposed to go in at flame out were sitting on the counter. Since I had just started chilling I poured in the DME and to be on the safe side brought it up to boil temps again and re-chilled and pitched the yeast.
Have I opened the door to off-flavors or infection by doing this, good to go, or 50/50?