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Starter Temp. Error

Discussion in 'Homebrewing' started by afrokaze, Dec 11, 2012.

  1. afrokaze

    afrokaze Advocate (630) California Jun 12, 2009

    So I just got a kit to make my first yeast starter (Wyeast 1056 smack pack) for my next batch, a black IPA that should be around 8%. While making the starter earlier today I forgot to cool the DME after boiling before adding the yeast, but I realized it as soon as I did it & put it in an ice bath until it came down to ~65 degrees. Do you guys think it'll be ok for brew day on Wednesday, or should I step it up again to make sure it's good? Or just get another smack pack? Thanks for the help guys!
  2. how long after boiling was the yeast added? you may have committed saccharomyces genocide...
  3. afrokaze

    afrokaze Advocate (630) California Jun 12, 2009

    It was sitting for a few mins before I threw the yeast in, maybe 150-160 degrees.
  4. DAllspaw

    DAllspaw Savant (280) Indiana Nov 7, 2009

    save yourself 2 weeks of worry, throw it away and start over. it's worth it to get it right.
  5. AlCaponeJunior

    AlCaponeJunior Champion (800) Texas May 21, 2010

    toss it and start over. it's a small price to pay for both piece of mind and good beer :cool:
  6. afrokaze

    afrokaze Advocate (630) California Jun 12, 2009

    Oh well, it's what I expected. Thanks dudes.
  7. No need to even toss the starter, just pitch new yeast in it.
    inchrisin likes this.
  8. VikeMan

    VikeMan Champion (810) Pennsylvania Jul 12, 2009

    150-160? They're dead, Jim.
  9. inchrisin

    inchrisin Savant (470) Indiana Sep 25, 2008

    130F is the kill temp for baking yeast. I'd think our yeasts are close to this.

    Edit: Lesson learned. It's not the first time anyone's killed their yeast here. You'll never do it again. :)
  10. afrokaze

    afrokaze Advocate (630) California Jun 12, 2009

    RIP to my poor yeast, I wasted your potential to make yummy beer.
  11. i'll dust off my cornet and sound off taps this evening. rip.
    afrokaze likes this.