Alright, hive mind... Let's hear your opinions.
This coming weekend I'm making a Old Ale (OG 1.100). Monday night I made a 3L starter with Omega Labs British Ale II (OYL-007) in a 5L flask. I put in on a stir plate in my basement, and capped it with a foam stopper. Tuesday night at 5pm it had a nice ~2" krausen on the top of it and seemed to be doing fine.
This morning (Wednesday) at 6:30am, I go down to check on it. At some point during the night, it had overflowed, and pushed the stopper out, leaving it open to the air. There was a nice gunky crust running down the side of my flask. The krausen had subsided leaving bare wort swirling. I re-sanitized the stopper and put it back in.
Obviously there is some chance that nasty buggies got into my starter, and it could be infected. At this point there are no weird looking floaties or disgusting smells coming from the flask. So, here's my plan: Let the starter sit on the stir plate until Thursday night/Friday morning and keep an eye on it. If it still looks/smells OK, I'll cold crash it and then use it. If not, I'll just bite the bullet and go buy a bunch more yeast that I pitch without making a starter.
What do you guys think? Still too much risk?
This coming weekend I'm making a Old Ale (OG 1.100). Monday night I made a 3L starter with Omega Labs British Ale II (OYL-007) in a 5L flask. I put in on a stir plate in my basement, and capped it with a foam stopper. Tuesday night at 5pm it had a nice ~2" krausen on the top of it and seemed to be doing fine.
This morning (Wednesday) at 6:30am, I go down to check on it. At some point during the night, it had overflowed, and pushed the stopper out, leaving it open to the air. There was a nice gunky crust running down the side of my flask. The krausen had subsided leaving bare wort swirling. I re-sanitized the stopper and put it back in.
Obviously there is some chance that nasty buggies got into my starter, and it could be infected. At this point there are no weird looking floaties or disgusting smells coming from the flask. So, here's my plan: Let the starter sit on the stir plate until Thursday night/Friday morning and keep an eye on it. If it still looks/smells OK, I'll cold crash it and then use it. If not, I'll just bite the bullet and go buy a bunch more yeast that I pitch without making a starter.
What do you guys think? Still too much risk?