See attached photos. I somehow hit the fridge temperature to max cold when making room for the starter. I would say about 40% is frozen.
There is also a thin layer of gray matter on top of the yeast cake, could that be dead yeast?
I had another stater in the fridge but luckily that was at the front so looks unaffected.
This was for an Imperial stout, so I am tempted to simply decant and top it up with another 2L fresh wort since a high yeast count is almost always favourable.
Input from anyone with similar experience
Would be great.
There is also a thin layer of gray matter on top of the yeast cake, could that be dead yeast?
I had another stater in the fridge but luckily that was at the front so looks unaffected.
This was for an Imperial stout, so I am tempted to simply decant and top it up with another 2L fresh wort since a high yeast count is almost always favourable.
Input from anyone with similar experience
Would be great.