ohiodad

Recipes 

O.k. I'll be honest I'm kind of lazy when it comes to harvesting yeast.. Not much trub makes it into my primary so I sanitize up a mason jar and pour in the sludge off the bottom of the previous batch usually between 4 and 8 ounces of it. Close up the mason jar label it and toss it in the fridge. I try to use it within a month and it always takes off in about 3 or 4 hours when I dump it in. Now I'm pondering using some that I left in there a couple of months... I'm thinking somewhere between 2 and 3 months and I'm wondering if that is wise? My gut tells me it will probably be fine and will work like a charm but I wonder if anyone can ease my wondering mind. How old is the oldest saved yeast slurry you've ever pitched?

cheezydemon

Recipes 

It should be fine. As long as you have kept it closed up. I used some that had started to dry out. It looked funky, but it worked fine. It was at the 5 month mark.

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EamusCatuli

Recipes 

if that doesnt clear your mind I dont know what will....

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cubbies

Recipes 

I have used yeast that was several months old, but I do wash my yeast off the trub as much as possible.

SporkD2

Recipes 

Just because of the previous posters

ohiodad

Recipes 

Can't see your picture SporkD2..

Thanks everyone else for easing my mind a little

xamers

Recipes 

About 6 months was the longest I've done with trub slurry. It worked well. I haven't tried longer.