Max time for a yeast Starter

[Cantoffie]

hey folks, I am brewing a Barleywine tomorrow and did a two step starter to get the required yeast cells. but I have had the second step in my sanitized conical flask for about a week now. This leads me to the question, is the week of sitting in the flask going to effect the health of the yeast? Create off flavors? Yeast potential/will it still ferment all the sugars out?


Thanks, Ill be pitching around this time tomorrow I imagine.

 

[Yob]

You will have lost a little vitality, a slight bit of mortality, nothing severe, if it were me, I'd bung it into a fresh starter tonight and pitch the whole thing tmoz.

 

[boybrewer]

Has it been refridgerated since fermentation has finished ? If so all good just decant the wort off and pitch . Sometimes what I do is decant the wort and boil approx 1 lt of fresh wort that I am brewing up on the day and pour it on the yeast cake , after chilling of course . This helps get the yeast fired up ready for pitching .


Also what Yob said .