Did I shock my yeast?

[tomroeder]

Hello all....This may be a dumb question, but here it goes. I just got done brewing an irish stout, using dry yeast, I believe it was nottingham ale yeast, if I remember right, and it was 11g worth of yeast. I made a starter, 1/2 cup DME with 1 quart of water. It fermented almost 2 days before I pitched it, a nice looking starter. I didn't realize, but when I chilled my wort and transferred it to the carboy, the wort temp was about 58 degrees, and my yeast starter was about 66 degrees. I know that yeast can be shocked, but was this enough of a temp difference to make a difference?

Thanks

 

[Revvy]

No, you're fine. But in the future you don't need to make a starter with dry yeast, either rehydrate it or just sprinkle it on top of your wort in the fermenter.

 

[C2H5OH]

Though temps are important, yeast is hardy enough to endure the temp changes you describe. I've racked onto a cup of boiling Dextrose, and in the end they sucked it up.