Fermented Beer As Starter Wort?

[reVoxAHB]

I was just kegging an APA and had approx. 2L of leftover beer, which I ran to a sterilised glass demijohn (I ferm in 23L glass carboys - rack to corny's weld line & remainder to demijohn). I normally bung this leftover beer, adding it to the keg in a week or so (when there's room for it)..

Instead, can I use this "beer" as starter wort? Has anyone tried this?

SG: 1.060
FG: 1.015
5.94% alc. by volume
First Gen Safale US-05

Was racked to secondary and dry hopped for 1 week with cascade flowers. Cold conditioned@ 3C for 24 hours before racking to keg, etc.

The beer is very crisp & clean at sample just a minute ago- is infection free, etc.

I'm guessing it would be appropriate to use with another APA or AIPA starter, as matches style?
Bugger, as I needed to make a starter today for a 3944 belgian wit. I'm guessing the citrusy, almost orange like character of cascade might carry over to the wit, which might not be a bad thing <_<

Any thoughts on this guys and gals?

Cheers,
reVox

 

[reVoxAHB]

Doh! This is a really dumb idea as there would hardly be any fermentable sugars left in the finished beer. Got to thinking about priming, etc. and realised I had severely overlooked the obvious.

reVox

 

[solidghost]

Not to mention, the alcohol in the beer/wort will be harmful to the yeast.

 

[pint of lager]

Good to see you answered your own question.

A litre or two of actively fermenting wort can be used to kick off another brew that is ready to go. Or use some fresh yeast sediment.

A litre or two of beer that has finished a few weeks ago wouldn't be suitable to fire up a brew.

A starter is made with unfermented wort, usually to step up the active yeast from a small amount to a large amount.