I've been homebrewing for 30 years and never had this happen before.
I smacked a pack of Wyeast 2633 Saturday night. It didn't swell much and I made a starter with it on Sunday and threw it on the stir plate. Tuesday morning I put in in the fridge at 38 degrees after putting a rubber band around the tin foil. Yesterday I went to pitch it into the Rauchbier I brewed. AS I was pouring off the extra liquid, I noticed that it was foaming. I tasted a sample and it was carbonated!
The starter didn't really make all that much yeast and I didn't trust it so I pitched some W34/70 instead.
I've never tasted my starters before but I would think the stir plate would knock out most of the carbonation and it wouldn't still be fermenting after 36 hours, especially at 38 degrees.
Edit - I forgot to mention that the yeast was about 4 months old when I made the starter.
I smacked a pack of Wyeast 2633 Saturday night. It didn't swell much and I made a starter with it on Sunday and threw it on the stir plate. Tuesday morning I put in in the fridge at 38 degrees after putting a rubber band around the tin foil. Yesterday I went to pitch it into the Rauchbier I brewed. AS I was pouring off the extra liquid, I noticed that it was foaming. I tasted a sample and it was carbonated!
The starter didn't really make all that much yeast and I didn't trust it so I pitched some W34/70 instead.
I've never tasted my starters before but I would think the stir plate would knock out most of the carbonation and it wouldn't still be fermenting after 36 hours, especially at 38 degrees.
Edit - I forgot to mention that the yeast was about 4 months old when I made the starter.