Just started by first brew. Did a Wyeast propagation smack pack into 2 liters of wort. Where I think I may have messed up is adding the yeast to the wort before the wort had a chance to cool off (i.e. 3-5 minutes after coming off the boil) Any thoughts?
Also is there any way to detect if I killed the yeast or if it is propagating in the wort? I would hate to keep going for 6 weeks if my yeast is dead.
Wow, 2 liters of wort will definitely take longer than 5 minutes to cool to safe pitching temps. Test the gravity of the starter and if it's still at "OG" then you know you've just pasteurized the yeast.
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