Aajonus mentions in several workshops that high meat shouldn't be cultured in too high temperatures. THe reason is that it goes too fast and you need a lot to get the same effect as cold cultured.

 My question is, I have a 1.5 month old high meat, cultured at 20 degrees celsius. I have now transferred it to the fridge.
Am I too late with transferring? Can the high meat still get the same properties as 100% fridge cultured high meat? Or should I just make a new batch?

Peace and Love