Originally Posted by AnOldUR
You might be fine, but looking at the layer between the top liquid and the yeast and wondering why you got that with a starter.
Looks like hops, but . . .
Here's one of my recent slurrys rinsed from an IPA. No middle layer, just creamy yeast.
And this is a quart jar compared to what looks like a pint jar that you're using.
Not a lot of yeast there.
Wow, thats a lot of yeast in there!
Not sure why I have that trub like layer in my yeast.. The only thing I can think of is that I had issues with my stir plate.. My bar kept getting thrown off, so I had periods where the yeast was not in suspension, and perhaps fermented a bit? I was assuming that layer above the yeast was trub?
At any rate, that is about the amount of yeast I would normally get from a 1/5 liter starter, so its a bit light for a 2 liter starter. But, I am sure that amount equates to at least 3 vials of yeast in terms of volume. From my calculations, there are plenty of cells... I was just unsure if I left it for too long. It was in the refrigerator the whole time as well, but I just pulled it out of the starter wort and put it in sterile water. I think I had it in the starter wort for about one week