Well, the topic may or may not be accurate.
I put on an irish stout from a can, forgotten the brand and used something called brew enhancer for sugar. I decided to start bottling that night around midnight, because I was pretty busy, then at 2am I decided it'd only take a few minutes more to get the next batch on while everything was clean. Bit of a recipe for disaster, especially when trying not to wake the rest of the house (I assume I failed in this).
So anyway, that caused me not to have refrigerated water on hand and to not read the brew enhancer packet. I assumed it was just to be added as normal sugar, when the hole I'd cut got blocked by a plastic packet of hop pellets I thought I'd have a closer look, apparently I was meant to boil it then strain before adding to the fermenter. I did boil the hops for a bit, but the rest just went straight in (into other water in the fermenter, at near boiling temperature). I assume the worst that'll come of that is more sediment, and maybe I'll lose some taste that was meant to come out in the boil.
So I pitched the yeast the next day when it had cooled to about 30C, it was well oxygenated when I first mixed it, but I went to less trouble to add more just before pitching (about 7 hours later).
What's bothing me is that after 3 days in the fermenter it seems to have stopped. I'd say this happened at 2 1/2 or so days after pitching. I've tried shaking it to get the yeast off the floor into suspension, but there doesn't seem to be much reaction. Is it plausible for primary fermentation to have finished properly in this time? It sat at around 24C (75.2F) for the most part. Should I think about repitching and if so should I pick a type of yeast that'll do alright in an enviroment that already has alcohol.
Perhaps I should invest in a hydrometer so I can get an idea of this sort of thing.
peter