I did my second batch over the weekend, Imperial Stout AG kit from MWS and made a yeast starter with Wyeast British Ale # 1098. I had the starter in the fridge prior pitching & in a cold garage 40*F or so. All went well until I pitched, I didn't check the wort temp and was at 87*F. No air-lock activity after a day so i added a comparable dry yeast and it took off. My questions are:
1) Did the yeast starter get killed? or shocked?
2) Did I not wait long enough for the starter to get going?
3) If the starter was shocked, would it come back?
4) What kind of results could I expect?
Thank you!!!!!
1) Did the yeast starter get killed? or shocked?
2) Did I not wait long enough for the starter to get going?
3) If the starter was shocked, would it come back?
4) What kind of results could I expect?
Thank you!!!!!