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I made a starter about 24 hours ago with WLP Kolsch Ale yeast (WLP029 I think) for a brew I was gonna make tonight or tomorrow night.
3 cups of water, boiled; 1 tsp. yeast nutrient, 1/2 cup light DME - chilled to ~75*F, shook for aeration, sponge stopper, and pitched the yeast that I took out of the fridge ~ 4 hours prior.
I'm afraid my yeast died in transport, as it's been pretty freaking warm lately, and although AHS is great about getting thier shipment's out and their ice pack thingy, I'm wondering if my yeast was DOA.
All of my previous starters had some type of activity (small krausen line; small bubbles, etc); this one has nothing.
What temp can liquid yeast take before they tap out? How can you tell if a starter doesn't acutally start?
3 cups of water, boiled; 1 tsp. yeast nutrient, 1/2 cup light DME - chilled to ~75*F, shook for aeration, sponge stopper, and pitched the yeast that I took out of the fridge ~ 4 hours prior.
I'm afraid my yeast died in transport, as it's been pretty freaking warm lately, and although AHS is great about getting thier shipment's out and their ice pack thingy, I'm wondering if my yeast was DOA.
All of my previous starters had some type of activity (small krausen line; small bubbles, etc); this one has nothing.
What temp can liquid yeast take before they tap out? How can you tell if a starter doesn't acutally start?