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2funkids · 10-10-2011, 09:57 PM

Hi all, I have my first yeast dump that is in a mason jar and the yeast is about 1" thick in the canning Jar. It is 3 months old today and it has been in the refrigerator. It smells nice. So, I want to make a Starter for this weekend but I am afraid of using it for fear that it will mess up 10g of brew. How can I safely make a stepped up 1 liter to 3 liter starter with this or should I start again from a new vial? Do you all think it has been too long? I have the basics of making the starter but if it is viable enough to use, do I use all of it in the first step or can I go right up to a 3 liter without a step due to the amount of yeast I have (full 4 oz of slurry in the Jar).

**smagee** · 10-11-2011, 05:33 AM

I think you should be fine just going direct to 3L with the amount you have. It might depend somewhat on the particular strain, but really, you should be fine.

killian · 10-11-2011, 05:45 AM

I would guess you are around 25-50% viability @ 3 months. I would start with the 1L starter.

2funkids · 10-11-2011, 10:56 PM

So what I am hearing is that the risk of using the 3 month old Yeast is worth saving the $7 vs. using a new vial. I am going with it because I would like to start using my old yeast. I had a concern because I had used the yeast washing technique on a batch of yeast a couple of years ago only to find out it was all dead when I tried using one of the jars for a starter...
I am brewing Saturday so I will start the one liter tomorrow and check the gravity to make sure it is doing the trick.

DrJerryrigger · 10-12-2011, 04:46 AM

Quote:

Originally Posted by 2funkids

So what I am hearing is that the risk of using the 3 month old Yeast is worth saving the $7 vs. using a new vial. I am going with it because I would like to start using my old yeast. I had a concern because I had used the yeast washing technique on a batch of yeast a couple of years ago only to find out it was all dead when I tried using one of the jars for a starter...
I am brewing Saturday so I will start the one liter tomorrow and check the gravity to make sure it is doing the trick.

I have never thought to check SG of my starters. It's always been quite visible if they were working or not, and it just seems like a way to add an infection.

You have a good amount of yeast there even if it is only 25% viable. I don't think the 1L starter step is necessary, but would still recommend it. Also starting with a smaller starter is good just so you don't toss much DME if it is all dead.