Alright, this is my second batch but first with a vial of liquid yeast and I just need a little reassurance that everything is going to be ok (or not?).
I picked up a new digi thermometer to monitor my temps with, and for some reason this batch seemed to take forever to chill down to pitching temp (while in a bathtub of cold water. Eventually I RDWHAHB'ed too much and woke up on the couch this morning while the yeast was sitting in the closet where I had taken it out of the fridge to get to temp the night before. Turns out the thermometer was ~15 degress high so that is why I had to wait so long. I pitched the yeast anyways, despite sitting out all night figuring a little extra time at room temp wouldn't kill it.
So i guess I have a few questions:
1) Will 12 hours at room temp royally eff my yeast up? I'm just expecting a higher lag time, esp for my beer with O.G. of ~1.06
2) Does anyone know of a reliable digital thermometer for brewing?
3) Is my wort ruined because it sat in a sealed, sanitized fermenter for way too long?
I picked up a new digi thermometer to monitor my temps with, and for some reason this batch seemed to take forever to chill down to pitching temp (while in a bathtub of cold water. Eventually I RDWHAHB'ed too much and woke up on the couch this morning while the yeast was sitting in the closet where I had taken it out of the fridge to get to temp the night before. Turns out the thermometer was ~15 degress high so that is why I had to wait so long. I pitched the yeast anyways, despite sitting out all night figuring a little extra time at room temp wouldn't kill it.
So i guess I have a few questions:
1) Will 12 hours at room temp royally eff my yeast up? I'm just expecting a higher lag time, esp for my beer with O.G. of ~1.06
2) Does anyone know of a reliable digital thermometer for brewing?
3) Is my wort ruined because it sat in a sealed, sanitized fermenter for way too long?