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I imagine there’s less air-born wild yeast spores indoors in the winter, so contamination is less likely, but resist opening lids. At end-of-boil all is sterile, so I put a weight on the lid, let it cool overnight and pitch in the kettle the next morning. Keepin’ it simple.


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Most likely it will turn out just fine, but you did add risk of infection keeping the lid off for a while. In future you should keep the lid on it, just to keep any wild organisms from flying into the beer and causing infection. I myself will often brew in the evening then let the beer cool overnight, with the LID ON, then pitch the yeast the next morning, ...


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