General Category > Yeast and Fermentation

Old yeast starter

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mtbrewer:
This past spring I was planning a BW using 1272. I made a  2L starter then bumped it up to 2.5 gallons. Then life got complicated and I could not make the batch. I put it away in a sterile mason jar in the beer fridge. That was in May, I really didn't give it a second thought, until now. I am wondering how much of the yeast is still viable, can it still be good? I am thinking of making a gallon of 1.030 wort and pitching it, but I am on the fence about using it. Anybody ever have a similar situation? Any thoughts or suggestions would be appreciated. Thanks.

a10t2:
There should be plenty of yeast in there; I routinely culture up things that are over a year old.

I would start MUCH smaller than a gallon. 250 mL at first, then go to 1 L. That should get you around 100B cells, which you can then pitch into your full volume.

bo_gator:
Yeah what he said

mtbrewer:

--- Quote from: a10t2 on November 30, 2009, 06:16:37 PM ---There should be plenty of yeast in there; I routinely culture up things that are over a year old.

I would start MUCH smaller than a gallon. 250 mL at first, then go to 1 L. That should get you around 100B cells, which you can then pitch into your full volume.

--- End quote ---
There is about 8oz. of slurry there. Are you saying to pitch the whole amount into 250ml., then work it up. That would be about a 50/50 start, or use less of the slurry like 125 ml?

a10t2:
A few tens of mL should be plenty.

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