« on: May 02, 2011, 11:28:58 AM »
A couple months ago, I was reading up on starters and someone had a great idea. On brew day, crash your starter early in the day and then as you're pulling wort into the kettle, decant your starter and fill it with your new, fresh wort. Great idea! The first time I did it, we cooled the wort down and then added it to the starter yeast. Yesterday, in a bone head move, I just pulled it right out of the kettle (before I put the flame on) and added it to the yeast. The wort had to be between 155 and 160. So, we cooled it very quickly in an ice bath and everything seems to be fine. Fermentation has taken off and we're bubbling away. Does anyone think there will be any long term damage here? Will the yeast react differently due to the high temp at start? What about the temp fluctuations, from 160 to 70 in a few minutes??? Like I said, fermentation has taken off, so I'm not too worried but thought I'd ask you guys for your thoughts.