Still good?

[trussyd]

Apologies for starting another "have I killed my yeast" thread, but I've done something pretty dumb and I'm calling on the collective wisdom of AHB to let me know if the situation is salvagable.

A couple of weeks ago my second fridge out in the garage got switched off. At the time I neglected to move my yeast samples harvested (and washed) from previous batches' yeast cakes from the fridge that got turned off to the main fridge so they have been sitting at room temperature for a couple of weeks. There's no obvious signs of infection and the yeast is definitely still alive as it's producing CO2.

What do you think? Throw it into a batch of beer or down the sink?

 

[manticle]

I'd use it but I'd build good size starters each time.

 

[altone]

Yep if manticle says it's ok I'm happy to agree.
I've used yeast that's been stored at room temp over 6 months - made a starter and most of them worked out great.

If it's alive and kicking just let it build up to big numbers and you'll be sweet.