Lager Starter Possible Issue

[Bryce]

So I think I'm might have screwed up my lager starters. I pitched them at 50 degrees in a plan to keep them cool. However I later learned that I could ferment the starters warm and get more yeast growth with no side effects.... So I pulled them and put them at room temp of 75F. Let them free rise to that temp. I started them in 800 ml and will go up to 2000ml.

I trying to figure out if I thermo-shocked them so bad that they will perform poorly or if I'm fine since I'm going to build them up more. I have to going on stir plates at this time.

Do I cut my loses or keep on going?

Thanks!!

Bryce

 

[avidhomebrewer]

I doubt you shocked them, just slowed them down quite a bit. When I make a starter (regardless of style), I always make it at room temperature.

 

[RoadKing]

It will be fine.