Help I steeped the wrong damn grain

Hammy2424

Alright,
I was going to do two recipies over the next few days.  A Cream Ale and a Irish Draught Ale.  I had the starter done for the IDA and was going to make the Cream Ale starter after I pitched the IDA starter.
So, I had all my stuff on the counter and steeped the flippin' Cream Ale grain on accident.  

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  Knowing it would tank the recipies, I finished my steeping and sparging process, and put the steeped wort in two sanitized gallon containers.  Then I went ahead and completed the IDA.
My question is, Can I use the steeped wort in a day or two in the Cream Ale, or should I go get more grain and steep it for use in the Cream Ale.
TIA for any advice.
HammyHammy
Drinking:   Jamil's BCS Amber, American Blonde Ale, Red's Rye PA Clone
Conditioning: Kolsch
Fermenting:  Nussink
On-Deck:  Chech Pilz, Ginger Pilz

bugeater

you might end up with a sour beer
The Lactobacillus in grain if left in steeping temperatures for a while can sour the steep and then cause a sour beerWhat's Brewing
Primary:
In the Aging Tank: Special Bitter
Bottled:
Kegged:

J.Brew

If it sours, you could always call it a "Kentucky Common".  That's a traditional sour American beer style.
Wayne
Bugeater Brewing CompanyBugeater Brewing Company

bugeater

Where do you get this stuff from bug?"I encompass, and I eclipse..."

Pseudolus

I know more trivial crap than anyone I know.   

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Here is a sample Kentucky Common recipe from Mike Dixon's stash of recipes:
1908 Kentucky Common
by Mike Dixon
5 gallon recipe
6 lb. Marris Otter (Sour 20%, see below)
13 oz. American crystal 120L
3.5 oz. American chocolate
2 lb. Gelatinized grits (see below)
158° F for 1 hour
170° F for 10 min.
90 minute boil
0.5 oz. Cluster (6.5% AA, 65 min.)
0.5 oz. Cluster (6.5% AA, 30 min.)
0.5 oz. Cluster (6.5% AA, 2 min.)
Neutral yeast. (I used Danstar Nottingham.)
OG 1.048
FG 1.016-1.018
IBU 24
SRM 18
Sour 20% of the Marris Otter for 2 1/2 days using yogurt culture or raw grain. Mash first at 158°F and after 170°F mashout reduce to 90-105°F and add yogurt or raw grain. Combine sour mash with main mash before sparge.
Gelatinize grits by boiling for 30 minutes. I found it took about 1 gallon water per pound of grits to keep them runny.

See, I didn't make it up.  This and all sorts of other great homebrewing ideas are on Mike's website at:
Wayne
Bugeater Brewing CompanyBugeater Brewing Company

bugeater

Taste it.  If it's not sour, you're fine.