[wamille]

A fridge I was storing Wyeast smack-packs broke while I was on vacation.  I'm guessing those packs got up to around 85F or so.  I'm also guessing that yeast is now toast.  But... in the hopes I'm wrong... I wanted to get some thoughts on whether or not I should pitch the yeast (in the trash) or pitch the yeast (in some wort).

[mainebrewer]

If you have some DME around, make a small starter and see what happens.
Nothing ventured...................

[dmtaylor]

It's probably fine.  Making yeast starters is still the best idea as some of the cells might have died.  But many of the cells probably survived.

[Joe Sr.]

I think you need to get a lot hotter than 85 to kill the yeast.

It might not be in the best health, but it should be fine if you build a starter.

[blair.streit]

Depends on how long it stayed that warm. Yeast stored at warm temps will use up its reserves much more quickly. If it was at those temps a few days the starter would probably be enough to build you up plenty of viable cells. If it was at those temps a few weeks, I'd save yourself the anxiety and just spend the money on some new yeast.

If you do attempt to use it, pay particular attention to the sights, smells and tastes of your starter. If there are significant issues, they will stick out as "different" from your usual starters.

[wamille]

I was gone three weeks.  I'm guessing most of that time it was warm.  What are some of the aromas associated with yeast that's gone bad?  I don't know if I've ever had any go bad before.

[dmtaylor]

Dead yeast will smell meaty, brothy, or of burnt matches.  This usually takes longer than 3 weeks, even at elevated temperatures.