Old starter

[Goodbeer]

Hello all

I recently made a starter out of yeast slurry. The yeast was wyeast forbidden fruit, used it for a wit.

The slurry was in the fridge two weeks, with a bit of leftover beer on top.

Brewed up dme to water at 1/10. Ended up with 900ml.

Pitched 5 tablespoons of slurry.

This was 10 days ago...a delivery from my brewshop was a few days late, and went away two days after making starter, so just ended up putting it in the fridge, still in the glass fv.

Fermented out fine, went pretty crazy actually.


Anyhow I am brewing tomorrow, so 11 days post starter. Just wondering if I make another starter with this yeast, would that be the go?

I still have the yeast slurry, could just make a fresh one?

Or alternatively if both these are a bad idea I have some dry yeast on hand.

Have included a couple of pics taken just now.

Cheers

Ps sorry for rambling

 

[dblunn]

I think it will be fine to pitch. 11 Days is not all that long, some will have died off but as long as you had plenty of viable cells to begin with then there shouldn't be any problem.
Dave

 

[mofox1]

Yeah - all good.

I've left mine at 18-20°C for that long a couple of times, both took off like rockets. Probably not best practice, but it certainly didn't hurt.

 

[butisitart]

similar. if it's been in the fridge, take it out and pop it in a dark place in the cupboard with enough time to warm up to wort temp, and should be good to go

 

[Rocker1986]

Or you could just pitch it cold. I read a post on here recently about doing that and tried it out for myself. Noticed a reduced lag time and the beer turned out just as good as ones where I've let the yeast warm up first.

 

[Goodbeer]

Thanks guys. Ends up will brew tomorrow.

Think I'll get it to room temp and pitch.

Should be my last partial before I take the step up to all grain...pretty excited