I am brewing a porter this afternoon w/OG of 1062 using Wyeast 1056. Making a starter this morning, expecting to get it underway approx. 8 hours before pitching, I got distracted and pitched my smack pack into the starter wort at approx. 160 degrees (I misread the thermometer, thought it had cooled to 60 degrees). Its on the stir plate now, but I'm afraid I've either killed my yeast or created nasty off-flavors in the starter (1.5L) that will affect my beer. I can run out to the brewing store this morning and either buy a new smack pack or get two packets of S-05, Nottingham or other dry yeast. Any thoughts?
Thanks brewing dudes.