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Even if it was contaminated, as long as you plan on boiling it, it will be safe. If it was very spoiled (smelled bad), then it might have fewer sugars and the end result may taste bad. Otherwise, you should be fine.


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There are a bunch of factors to consider here. To name a few: As you mention, zero to very little gravity will tend to increase the utilization rate as there will be less competitive inhibition from wort sugars. Boiling in water alone will mean a higher pH (as malt phosphates, even in extract brewing, would normally react with hardness in/added to the ...



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