Originally Posted by MyakkaRiver
would the yeast put off any off-flavors during fermentation? Similar to if you pitched at 90*F?
Or since they're practically dormant with no food source, does it have much affect at all? I did note that fermentation took about 48 hours to get started (White Labs California Ale - 2 vials) for OG 1.052 - so is that the only affect, a delayed start to fermentation?
I would say no off flavors come from a warm vial. edit: depends if your making starters (correct pitching rate) as some yeast will die at accellerated rates versus cold storage.
they keep em cold so the viability remains high and "can" age and still work. not to avoid off flavors. If you pitch at 90 you will have a bad beer IMHO, excessive phenols, hot alcohols, diacetyl etc.
But keep in mind. 90 degrees outside is not 90 degrees inside a hot ass trailor. I used to load em! easy 20 degree swing in those things.
Re reading, you say you had a delayed start. make a starter for your beers. gets them active, bumps up the cell count, and generally just makes em ready for the big fight.
I always do step starters on 1 vial and brew 10g batches. Think about making a DIY stir plate. super easy, cheap and incredibly beneficial. remember, you dont make beer, the yeast do.