zeprock2
Well-Known Member
Ok, so I did something real stupid. I made 2L starter last night for my washed yeast and for the most part all was going well. I left the starter cool down for a while. I checked the temp a little while longer and it was around 120 deg so I left it alone. This is when I screwed up.....
I got distracted then came back to the kitchen and without thinking I started adding my yeast slurry to the starter without checking the temp again. By the time I realized what I did, all my yeast was already in my flask. At this point the temp was in the 90 -100 degree range. I tried to cool it down by running the flash under cold water and I got it down in the low 80s then put it on my stir plate.
My question is, do you think I killed my yeast with the high starter temps? Also is there any way to look at my starter to see if the yeast it dead? Like if the yeast is all dead will it still be creamy white or will it look like trub?
ps the yeast is notty
I got distracted then came back to the kitchen and without thinking I started adding my yeast slurry to the starter without checking the temp again. By the time I realized what I did, all my yeast was already in my flask. At this point the temp was in the 90 -100 degree range. I tried to cool it down by running the flash under cold water and I got it down in the low 80s then put it on my stir plate.
My question is, do you think I killed my yeast with the high starter temps? Also is there any way to look at my starter to see if the yeast it dead? Like if the yeast is all dead will it still be creamy white or will it look like trub?
ps the yeast is notty