Split my brew day into two days

[spiderwrangler]

If you had lacto taking off it would have soured the wort (similar some methods of making Berliner Weisse).

[brewinhard]

If it smelled and tasted fine you should be okay. Although sometimes the off-flavors can present themselves later when the beer is fermenting, or after carbonating it up. The only issues I see would be DMS from the hot wort (and slow cooling) and maybe some slight sourness or funk from any bacteria/wild yeast that may have hitched a ride in your unsanitized jugs.

[hopheadmark]

If it smelled and tasted fine you should be okay. Although sometimes the off-flavors can present themselves later when the beer is fermenting, or after carbonating it up. The only issues I see would be DMS from the hot wort (and slow cooling) and maybe some slight sourness or funk from any bacteria/wild yeast that may have hitched a ride in your unsanitized jugs.

Does DMS have a yeasty/farty kind of smell during fermentation? It's been fermenting for a week now and the CO2 coming out of the blow off tube smells different than what I'm used to. I racked it to the secondary so I could dry hop it with some Amarillo pellets. I tasted some of the beer and didnt get any sourness or off flavors. However it did have somewhat of a lager flavor. I have been able to keep the fermentation temps between 60F and 64F. Not sure if that's from the 1/2 Maris Otter, 1/2 American Two-Row base or low fermentation temps (wondering if low fermentation temps give lagers this flavor).

O.G.: 1.052
G after 1 wk: 1.029

[spiderwrangler]

However it did have somewhat of a lager flavor.

Some lagers to have a touch of DMS (which I dislike), so this may be what you are picking up and describing as a lager flavor, but without trying it myself I can't say.

[scotchpine]

DMS is a cooked corn type of flavor derived from a less than vigorous boil using very pale base malt. Boil hard and leave the lid off the kettle to prevent this. Also, I think you would want to keep the beer on the primary yeast cake a bit longer to finish cleaning up. That's likely what you were smelling as it throws sulfur and other less pleasant aromatic compounds during this stage. I like to start a diacetyl rest when the krausen falls by raising the temp a couple degrees a day for several days. You really don't want to remove the beer from the yeast cake too soon. I would'nt feel the need to go to secondary unless racking onto fruit or adding oak or cocoa nibs or the like. You can still transfer clear beer after cold crashing, if you're able to.

[Cody]

With not boiling prior to storage, enterobacter is what I would think would cause the most off flavors. We're looking at a spontaneous ferment-type situation, where the wort was probably loaded with microorganisms. Being that you cooled and stored cold, and then boiled after a couple days, I'm sure that it's not a huge deal.

[hopheadmark]

Update: I kegged it two days ago. The first few pints poured with a noticeable yeast aroma. After letting the glass sit and air out the yeast smell dissipates and the hop aroma comes forward. I have been pumping cO2 in the keg and pulling the relief valve every so often to help get rid of that yeast aroma and it seems to be doing the job. Just sampled a little and the yeast smell is almost gone. The taste is clean, dry and bitter. You can really taste the late addition hops and smell the dry hops. I used 4oz of corn sugar pre-boil to bump up the OG and dry things out. Looks like 4oz of corn sugar for 7 gal of wort was spot on. Kept the fermentation temps under 68 so that probably helped too.