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I'd say the underpitching combined with the insufficient oxygenation, made for a crappy generation of yeast, and they just couldn't handle the job.

This is why your yeast pooped out on you. Yeast use oxygen for sterol synthesis, they use the sterols to keep the cell walls pliant, which is important to cell growth and overall cell health. This becomes even more important with high gravity beers, as the yeast need to be especially resilient...

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I read somewhere that pressure as low as 20 psi can kill yeast.

How deep is your love?

How old was your yeast?

Fermentzilla! :rockin:

When you step them up ferment them at a much higher temperature, more like around 70 degrees. Fermenting a starter is totally different than fermenting a beer; with a starter your goal is to maximize the growth and the health of the cells, in order to accomplish this you need the give them right...

1.040 is not extremely high, the recommended SG for starters is 1.030 to 1.040 Read Me: Scroll down to how do I make a starter

Your starters will be fine, you did not "underpitch", that would be pretty hard to do with a starter; what temperature did you ferment your starters at?

It's probably fermented out already; take a gravity reading on it, this will tell you with certainty whether it fermented or not.

1/2 lb of DME to 1/2 gallon of water puts your gravity at 1.046, not the best place to be, but only 6 points above where you should be. 1/2 gallon of water = 1.89 Liters 1.89L + 8 oz of DME = 1.046 S.G. 1.89L + 6.43 oz of DME = 1.037 S.G check it here and here

[Brief explanation/]Fermentation in wort follows, basically, three phases: lag phase, exponential growth phase and stationary phase. The exponential growth phase is the important one related to stepping starters, this is where the yeast cells are reproducing at an exponential or logarithmic...

You're absolutely right, I stand corrected. :rockin:

It depends on the size of your starter, the type of aeration method you use, and the strain of yeast; temperature has a bit part to play as well. My suggestion is to pick a set of variables and run with it. Measure the slurry when it's done fermenting, this will give you a baseline for future...

Will do. Thanks. BTW, I still have a circa 1970's Olympus OM-1; makes a nice paper weight. :D

Also found this. Thoughts?

I just did a pretty thorough search of the web, and I can't find any information on the effects of c02 on the refractive index. I did find this website. Which says A refractometer with ATC (Auto Thermal Compensation) is unaffected by temperature or fermentation gases. Where did you get your...

Really? I had no idea...so, how would you degass a drop of liquid?

cool, I will definitely be doing more, thanks.