Broken Immersion Chiller

It really depends, in a situation like that knowing whether or not your wort was contaminated is as scientific as playing the lottery. You really can't be sure. I would have to say, pitch your yeast and hope for the best.

I've used the ice bath method several times myself with 5 gallon batchs and it only took about an hour to cool it down, I used a sanitized spoon (nice big one) to stir the wort whilst it was in the ice bath, same principle as swirling your immersion chiller. If you didn't do that, that would account for the 5 hour cool down period. Interestingly enough, food service suppliers sell a chill paddle, you fill it with water, stick it in the freezer, sanitize it & stir your hot food/wort. I think the key here is to keep the wort moving for better contact with the cooling surface. So just for future reference....

My honest opinion, you really won't know until you take a sip of your finished product.

I know thats not very helpful, but really there is no way of knowing.

Kent

I have been putting my hot wort on the back enclosed porch over night to cool with a closed lid and air lock and never had any problems. As long as it is sealed you will not have any problems. After it is cooled in the morning I bring it back in and add the yeast.

Roy