Yeast Propagation Questions

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.

Thanks

---
Faulk
Outdoor Extremist
Home Brewing Noob

When you say 2L of wort, was that a starter? Or did you already have a successful starter and then pitched the whole thing into your main boil?

Sorry, the 2L of wort was the starter. I have yet to start the main boil yet.

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.

Did you do anything to cool the starter wort? If you just shut the heat off, waited five minutes, then pitched the yeast into it, I'd say you will need to buy some more yeast.

Yep I definitely think I screwed up here. That what I get for trying to speed along the process.
Going to get some dry yeast this time and simplify the process.
Thanks for the posts.

Don't forget, you can kill dry yeast by pitching it too hot too. Cool that bad boy down.