Wlp013 starter is sour

[Cajunbrewer87]

Well I have my first ever all grain batch boiling as I type this. Everything seemed to be going good until I tasted my starter wort. It is wlp013 london ale strain. It doesnt taste horrible, but it is very tart..I still feel it on my tongue a little bit. I am wondering if it is infected or if it just tastes that way because the starter was kept at a high temp(about 73 degrees) I would just go buy 2 vials and not chance it but it is too late. Should I go ahead and pitch that or should I close it up in the fermenter and go buy some more yeast tomorrow? Thanks

 

[Cajunbrewer87]

I just put it in the fermenter, I'm leanimg towards waiting until tomorrow to get more yeast. Just worried about leaving it for 12+ hours for bacteria and what not to get in

 

[jmark]

Probably okay... I've had plenty of starters that stunk to high heaven... Green apple being predominant... Yet to have a fermented batch take any of those properties though.

 

[Cajunbrewer87]

Thanks, I went ahead and pitched it. Fingers crossed

 

[h-bar]

It's probably fine. Starters typically are unhopped and have a high concentration of yeast, making for a "tart" taste. Lactic bacteria and brett will have a hard time taking hold in an environment with such an excess of yeast, and those things typically take longer to grow than a couple days.

 

[Cajunbrewer87]

Yeah it didn't taste too bad, I just always heard that sour=contamination but now I'm confident it will be fine