Recent content by Kim

Did you cover them? If so you might be fine. If not they're almost definitely contaminated with bacteria by now.

Actually 100 degrees farenheit isn't really going to kill off your yeast tbh. I have some strains that have to be grown at 37 degrees (research yeast). This temperature is a heat shock for the yeast however and fermenting this high would give off some wrong tasting by-products. So your...

Pale ales. The after taste makes me think of what a wet dog smells like. Then I feel like I'm drinking water off a dog. Then I get the heevie jeeveys.

You've changed your procedure/recipe. Whenever something goes wrong in the lab I try and go back to basics. Try and replicate the EXACT conditions of your first "perfect" brew. I.e. try and brew the exact same beer. Same yeast, same grains/extract kit, same boiling conditions, same...

Sounds to me you possibly got handed a packet of freeze dried yeast? But without knowing for sure...your recipe kit probably already came with yeast. I would just do like yooper said and use the diluted LME to start the yeast the recipe came with. It'll feed the yeast just dandy.

Did you pitch a starter culture or a non rehydrated dry culture? If it was dry it might not have even "woken up" and by the time it did it was possibly at a cooler temperature so all would probably be fine. You would not have killed your yeast at 90 degrees (they're pretty resilient) but if...

It might slow the metabolism but lowering the temperature isn't likely to cause any new chemical reactants (off flavors) to be produced. You also wouldn't be reducing the reaction rates by much more than a factor of 1x at most. I'd wait til fermentation is complete before moving simply...

Certain yeasts also survive fermentation better. I'm not certain about the brewing field but I know industrial/research wise certain strains survive to ferment a higher % alcohol better. So perhaps pitching in a wine yeast as well would help? Just an off the cuff idea from a non brewing...