Harvesting "stressed out" yeast

[wittmania]

I brewed a copper ale (SG 1.048) with WLP001 that I had harvested and washed from a previous brew. During fermentation, around day 5-6, we had a temperature spike and my fermenter got up around 85* or so. The beer is pretty much monkey juice at this point, but we'll see how it turns out with a little age.

I did take the time to harvest a fair amount of yeast from the bottom of the fermenter when I racket it to the keg. I'm wondering if that yeast will be any good or if it's ruined due to the high temps it endured. I would think that nothing has changed genetically in the yeast, but I'm no expert. I don't want to ruin another batch of beer, so I'm wondering if it's worth it to try to use this 3rd gen yeast in my next batch.

 

[dancness]

I'd say go for it. The yeast is definitely not "ruined" and should propagate fine in a starter.

 

[bja]

I'm wondering if that yeast will be any good or if it's ruined due to the high temps it endured. I would think that nothing has changed genetically in the yeast, but I'm no expert. I don't want to ruin another batch of beer, so I'm wondering if it's worth it to try to use this 3rd gen yeast in my next batch.

85 isn't high enough to hurt anything. Dry yeast is rehydrated at 88-92.