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No, there is nothing necessarily wrong about using topping off water to cool your wort. But there normally isn't enough topping off water to cool the wort to pitching temperature by itself without applying an additional cooling method (the math is below). One reason to cool quickly to ideal yeast-pitching temp is to allow the yeast to get a nice head start ...


3

Sorry, but your beer is probably not going to be drinkable. If you're lucky, the wort was infected by a wild yeast. In this case, it may taste a little funky but will still be beer. The more likely scenario is that your beer was infected by bacteria or mold, and will be unpleasant or undrinkable. Since you've already pitched the yeast, you might as well ...


2

If it's a style suited to souring, maybe it'll end up interesting… :S But you left un-sterilized sugar-water alone for 6 days. Bacteria reproduce really fast, much faster than yeast actually, but the side-effects of a healthy pitch of yeast usually crowd them out. I don't have high hopes. If you're limited on fermenter space, dump it and get the next ...



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