Dazza_devil
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We start all the old yeast in flasks, stirrer not required but beneficial. At the LHBS the owner ends up using all the old yeast on his own brews. I wouldn't stress the yeast. If there are no supplies on hand to make starter wort, sacrifice some of the existing wort. If a flask or flask and stirrer are not handy, boiled wort into a juice bottle (I use 2L apple from a huge collection left over from cider making) will easily make a micro sized no chill cube. Cools fast under refrigeration and can be used to pitch the pack contents into to build a larger number of yeast cells to pitch. We've all been in situations that call for creativity and thinking on the go.
Cheers,
Brewer Pete
+1, good thinking Pete.
I guess you could even dilute the existing wort a tad with cooled boiled water to make a lesser gravity starter.
3-4 hours and a starter could be @ high krausen