Any chance of off flavor when I cooked my starter

[AzOr]

the dumb things I do.....
I am making a starter for Imperial Harvest yeast. I boiled dme on the stove and was letting it cool. I poured the wort into my container and the plan was to let it cool off (it had been off the stove for about an hour at that point).
I was a bit distracted w kids when I pitched the yeast. I have no idea how hot the wort was but I’m pretty sure it was over 100f.

It’s been about 6 hours since this happened. It looks like it has started to ferment.

Q- as long as it starts to ferment, will it be ok? Any off flavors associated with fermenting a lager yeast at such high temp?

 

[Jayjay1976]

It should be good, let it go for a day and sniff the bubbling gasses escaping, if it smells right then the yeast is good.

 

[Jayjay1976]

the dumb things I do.....
I am making a starter for Imperial Harvest yeast. I boiled dme on the stove and was letting it cool. I poured the wort into my container and the plan was to let it cool off (it had been off the stove for about an hour at that point).
I was a bit distracted w kids when I pitched the yeast. I have no idea how hot the wort was but I’m pretty sure it was over 100f.

It’s been about 6 hours since this happened. It looks like it has started to ferment.

Q- as long as it starts to ferment, will it be ok? Any off flavors associated with fermenting a lager yeast at such high temp?

Hopefully the higher than usual pitching temp killed off everything but the beer yeast, this would leave you with a small but pure population that you can step up to desired pitching rates. Good luck!

 

[FatDragon]

If you pitched at 100 and got it down to a more reasonable fermentation temp quickly, it should have a fairly minimal negative impact. If you pitched at 100 and it was only down to, say, 80 when fermentation got going, then you're going to have whatever flavor profile the yeast gives at that temp which probably means unwanted esters, maybe phenols, and fusel alcohol. How bad it gets depends on the yeast's ability to ferment clean at whatever temp it's going at - especially in the first day or two of fermentation. If you're unwilling or unable to leave a potential dumper in the fermenter for a few weeks, you might want to consider dumping it. If you can wait, give it a few weeks and taste it for any deal-breaking off flavors, especially if you can distinguish the difference between warm, flat, green beer and warm, flat, green beer with distinct off flavors.

 

[AzOr]

What if I added more wort? Would some of the old scalded grumpy yeast either die off or become not as pissed off?

 

[dx250]

What if I added more wort? Would some of the old scalded grumpy yeast either die off or become not as pissed off?

It's a starter as long as it ferments and makes more yeast you are good. Just cold crash it and decant the liquid then pitch the yeast.

 

[FatDragon]

Shoot, I got this mixed up. I thought the starter got pitched into hot wort. It should be fine.

 

[RM-MN]

the dumb things I do.....
I am making a starter for Imperial Harvest yeast. I boiled dme on the stove and was letting it cool. I poured the wort into my container and the plan was to let it cool off (it had been off the stove for about an hour at that point).
I was a bit distracted w kids when I pitched the yeast. I have no idea how hot the wort was but I’m pretty sure it was over 100f.

It’s been about 6 hours since this happened. It looks like it has started to ferment.

Q- as long as it starts to ferment, will it be ok? Any off flavors associated with fermenting a lager yeast at such high temp?

The point to making a starter is to produce more yeast cells, not produce good tasting beer. The higher temperatures, within limits, speed up the process. When the starter has fermented out, decant the excess liquid and pitch the yeast. Alternatively, pitch it all. That small amount of starter beer in a big batch won't cause enough flavor to notice. Be sure to ferment the bigger batch at the proper temperature.

 

[AzOr]

Thanks everyone. It’s good to know I didn’t throw 10 bucks down the drain.

 

[kh54s10]

How much hotter than 100 will make a difference.
If it was 140 or above you probably killed a lot of yeast cells, the rest are probably stressed If so, then you will be pitching unhealthy yeast

If somewhere near 100 and your yeast was at room temperature you will have stressed the initial yeast cells, the new cells will be very happy.

I don't know if you will detect any off flavors, but I don't think you are pitching an ideal starter.

If you run the course of the starter, cold crash and decant the liquid, you should have no off flavors.

 

[IslandLizard]

Is the starter on a stir plate? If so, and you killed off 75% of the pitched yeast, the remaining 25% should be able to grow enough new cells for a moderate gravity (1.050-1.060) pitch. You may want to cold crash for a few days and decant the starter beer before pitching.

 

[AzOr]

No stir plate. I use a simply orange plastic bottle. This morning there was a good krausen going and I can’t smell any off flavors. Not that I have great senses anyway.

I was planning on brewing today or tomorrow but life is getting in the way. Hopefully this weekend I’ll get a chance to brew an international pale lager.

So I’m going to crash and decant, then throw more wort on top.

A sincere thanks for all who helped ease my fears.