[gmac]

I have the yeast collected from a 5 gal batch of Saison (Wyeast French Saison) that's been in the fridge for about 3 weeks. It is unwashed and the full amount. Can I pitch it as is into another 5 gal batch or should I wash it and put it in a starter?

[The Professor]

I have no experience with saison yeast, but I have harvested ale yeast and used it as much as 2 months later with no issues, other that a somewhat slower start.  If in doubt, feed it up beforehand...it will probably work fine.

[Mark G]

At 3 weeks, I'd just use it as-is. Maybe pitch a slightly larger amount of slurry to compensate.

[ccfoo242]

There's a harvest date parameter for repitching on mr. malty's pitch calculater: http://www.mrmalty.com/calc/calc.html

When I put in a date that is 3 weeks ago I get 61% viability...definitely make a starter with it unless you have enough already to compensate for the dead yeast.

[brewmichigan]

How much slurry? I would tend to agree with Mark G. If you have enough, pitch a slightly larger amount. Wyeast says that a slurry in the fridge for 2 weeks is straight pitchable. Anything after that they recommend either a starter or pitching more to compensate. You're good.

[gmac]

Thanks.  There's at least a liter of slurry so I will just pitch it all.  Gravity target is 1.052 so it's not a high gravity beer anyway.