Hey,
I made a 5.3 gallon starter. I cold crashed for 48 hours, then decanted yesterday. Yesterday, I used 1/3 of the starter right away after decanting, which has succeeded in initiating fermentation.
The remaining 2/3 of the yeast cake is in a growler. I wasn't thinking and screwed the cap on tightly. It was in the fridge(35F) as such overnight.
Today I did another brew. I removed the starter from the fridge and put it at room temperature for 8 hours, so as to not shock the yeast when I pitched them at 70F. When I was ready to pitch the yeast, I swirled everything around, and unscrewed the cap. It seemed to be carbonated to the degree that a beer might be. I just pitched it an hour ago, so we'll see if it takes.
I'm a little worried about what I did to my starter...I have the remaining 1/3 in the fridge, with tinfoil around the mouth of the jar. I'm pretty sure I still have viable yeast, but will this result in stressed out yeast or something??
I made a 5.3 gallon starter. I cold crashed for 48 hours, then decanted yesterday. Yesterday, I used 1/3 of the starter right away after decanting, which has succeeded in initiating fermentation.
The remaining 2/3 of the yeast cake is in a growler. I wasn't thinking and screwed the cap on tightly. It was in the fridge(35F) as such overnight.
Today I did another brew. I removed the starter from the fridge and put it at room temperature for 8 hours, so as to not shock the yeast when I pitched them at 70F. When I was ready to pitch the yeast, I swirled everything around, and unscrewed the cap. It seemed to be carbonated to the degree that a beer might be. I just pitched it an hour ago, so we'll see if it takes.
I'm a little worried about what I did to my starter...I have the remaining 1/3 in the fridge, with tinfoil around the mouth of the jar. I'm pretty sure I still have viable yeast, but will this result in stressed out yeast or something??
