I have one remaining specimen of recycled WL California Ale yeast in the fridge from July. I'm brewing a batch of Midwest Flat Tire Belgian style ale this week. I'm going to make a starter from the California yeast tomorrow to see if it's even still viable. Provided I can get the yeast going, how much time do I likely have to pitch the yeast once it's activated?
July is a long time. . . if it were me, I would probably step up the starter over the course of a few days, or maybe even do a small starter, let it settle, and then pitch the live cells into a second starter and step that up.
__________________ Primary 1: Hasty IPA Primary 2: Secondary: Soured Golden Kegged: American Wheat Bottled: Belgian Golden Ale. Planning: American Amber