BVilleggiante
Well-Known Member
Had no choice as I had to be somewhere and was already 45 min. late. So how's that going to turn out for me...?
Bad news is it will probably die.... good news is you can repitch with no issues.
Wrong. Yeast is ultra-happy at that temp.
But they will throw all sorts of esters that might result in fruity beer.
Lets hope the 100 is exact doesn't yeast die at 110?
Would it have better to close up the fermenter and then pitch later when it had naturally cooled? I know it isn't ideal, but you wouldn't risk killing the yeast and/or ending up with off flavors. You would be risking infection, but what risk is more likely to happen?
Would it have better to close up the fermenter and then pitch later when it had naturally cooled?
Reading this thread is like watching an episode of lost.
Ya there are as far as I can tell three versions of what the OP did. A bit confusing.
1. Pitch a starter into a 100 degree bucket of wort to ferment
2. Throw a 100 degree starter into a bucket of wort
3. Or pitch yeast in to a 100 degree starter.
I think it's #3
So did you end up using the starter or dump it and make a new starter?
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