Sat Sep 23, 2006 10:44 am
A couple of weeks ago I forgot I had yeast in my fridge and turned it up too high. It was so cold that liquids were actually freezing. I thought I had killed the yeast for sure. When I checked, neither vile were frozen. One was an American lager that I thought might survive and the other was an Irish ale. The American did well, but I tried to do a starter with the Irish and I haven't seen any activity for about 20 hours. However, there is this nasty rotten sweet corn smell coming from it. I’m obviously going to dump, but is that smell and god awful taste from bacteria that took off before the yeast or is it dead rotten yeast?
