Last night I completed the mash/wort or a partial grain red ale and threw it in the bucket. I woke up the yeast with a laddle of wort cooled down and it bubbled up to look like pizza dough. While the yeast was working i noticed that my digital thermometer was stuck at 478F. So I did an ice bath in the sink until it stopped steaming and was cool to the touch (about 30 hr).
Aside from the thermometer breaking and being unable to test temp of wort going into fermenter with yeast, i though everything was going well. The issue came in when i pitched the yeast into the wort. It was cake-y so i used a spoon to get the rest out. I wasn't thinking and put the yeast bowl into the bucket to get all the yeast out.
Will dunking a dishwasher cleaned bowl but not sanitized bown into the fermentation bucket ruin or put off flavors into the finished product? I know there are a lot of variables that can lead to off beer but after dunking the bowl i immediately thought i could have ruined it. Of course i'll let it sit for 3 weeks before bottle and sitting for another 3 weeks but ugh what a dumb move.
Thanks for your input!
Aside from the thermometer breaking and being unable to test temp of wort going into fermenter with yeast, i though everything was going well. The issue came in when i pitched the yeast into the wort. It was cake-y so i used a spoon to get the rest out. I wasn't thinking and put the yeast bowl into the bucket to get all the yeast out.
Will dunking a dishwasher cleaned bowl but not sanitized bown into the fermentation bucket ruin or put off flavors into the finished product? I know there are a lot of variables that can lead to off beer but after dunking the bowl i immediately thought i could have ruined it. Of course i'll let it sit for 3 weeks before bottle and sitting for another 3 weeks but ugh what a dumb move.
Thanks for your input!