Hello All, I need some thoughts on my problem. Two days ago I started two 3 L starters for an amber ale. I have an old incubator that I got through work. I brew in my basement and the temps can dip into the high 50's in the winter, so I use the incubator to incubate the starters at around 75 F. When I went to place the starters in the incubator, I realized the GFI on the circuit for the incubator had tripped, I reset it and went on my way. Didn't occur to me to check the set point. When the powered cycled, the set point reset to 100 F. So I have to starters that have been incubating at 100F for two days, should I use them? Thanks
Joined: 12 Dec 2010 Posts: 10739 Location: Ottawa, Canada
Drinking: German Lager, Electric Creamsicle, London Pride, Kolsch, Belgian IPA, Red IPA, Russian Imperial Stout, Black Butte Porter
Working on: Weizen, Belgian Quad, Wit, English Pub Ale, Electric Creamsicle
Link Posted: Sun Nov 22, 2020 2:36 pm Post subject:
Did it actually make any yeast? Or just kill the small amount you started with? Should be easy to tell (especially if you settle it out in the fridge) - you either have a lot more yeast or not. When making a starter you're simply making yeast, not beer, so you don't care what off flavours or esters the yeast throws at higher temps.
What yeast? Some thrives at very high temps (like some saison strains), others not so much, but even 100F isn't going to kill off most beer yeast.
Link Posted: Sun Nov 22, 2020 6:02 pm Post subject:
It was White Lab's WLP029 German/Kolsch strain. I have the flasks in the refrigerator settling. There was plenty of yeast propagation upon visual inspection. I think I'm probably fine to proceed with the yeast as long as I decant the flasks very efficiently. Thanks!
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