New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > How long is my yeast starter good fir




Reply
 
LinkBack Thread Tools Display Modes
Old 12-07-2011, 02:32 AM   #1
sorefingers23
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: montreal
Posts: 254
Liked 1 Times on 1 Posts

Default How long is my yeast starter good fir

About 2 weeks ago I had planned a brewday and built up a starter with white labs hefeweizen ale yeast, but wasn't able to brew that day, and actually still haven't had a chance so my yeast been in the fridge since then. I will be brewing this weekend, and I'm not sure if I can just pitch the yeast as it is, should I reactivate the starter, or should I not even use it at all?



__________________
sorefingers23 is offline
 
Reply With Quote Quick reply to this message
Old 12-07-2011, 02:34 AM   #2
KAMMEE
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Peoria, Illinois
Posts: 388
Liked 3 Times on 3 Posts
Likes Given: 2

Default

Drain off most of the starter wort that is still in there and bring it up to room temp. Then make a new batch of starter wort. Heffe yeast doesn't age as well as the others so you'll want to revive it before you pitch.



__________________
KAMMEE is offline
 
Reply With Quote Quick reply to this message
Old 12-07-2011, 02:35 AM   #3
Carter1932
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Louisville, Kentucky
Posts: 234
Liked 6 Times on 5 Posts
Likes Given: 1

Default

I suggest reactivating it. Probably could decant and pitch as is, but you got time to grow more.

__________________
Fermenting: Oktoberfest
Secondary/Lagering:Doppelbock
Bottled: Am. Amber, ESB, Oat, JC Dubbel, Behemoth Imperial Stout, Wee Heavy Scotch Ale, Lefty Vienna Lager, Hefeweizen, Sm. Barleywine, Sm. Porter, Dunkelweizen & Helles Bock, Nut Brown, Cream Stout
Kegged: Trippel, Cream Stout, Belgian IPA '13, Nut Brown Ale
Carter1932 is offline
 
Reply With Quote Quick reply to this message
Old 12-07-2011, 02:37 AM   #4
bad67z
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
bad67z's Avatar
Recipes 
 
Join Date: Feb 2009
Location: Columbus, Ohio
Posts: 1,884
Liked 104 Times on 73 Posts
Likes Given: 26

Default

I recall Jimal stating on a Brew Strong episode that 1-2 weeks should be ok. He would decant the "beer" off the top of the starter and add 5 of 6 oz of fresh wort to "wake it up" a few hour before pitching.

__________________
bad67z is offline
 
Reply With Quote Quick reply to this message
Old 12-07-2011, 02:47 AM   #5
sorefingers23
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: montreal
Posts: 254
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by bad67z
I recall Jimal stating on a Brew Strong episode that 1-2 weeks should be ok. He would decant the "beer" off the top of the starter and add 5 of 6 oz of fresh wort to "wake it up" a few hour before pitching.
So for future reference, if this happens again some day, would it be ok to use the yeast starter after 3 or 4 weeks, or is 1 -2 weeks the limit?
__________________
sorefingers23 is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2011, 12:39 PM   #6
sorefingers23
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: montreal
Posts: 254
Liked 1 Times on 1 Posts

Default

I took my yeast out of the fridge this morning and it started fermenting again on its own, I guess it wasn't completely finished. I think I'm just gonna pitch it as is. Any thoughts?

__________________
sorefingers23 is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2011, 01:26 PM   #7
Wobbegong
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Huntington, CT
Posts: 59
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by sorefingers23 View Post
I took my yeast out of the fridge this morning and it started fermenting again on its own, I guess it wasn't completely finished. I think I'm just gonna pitch it as is. Any thoughts?
If you didnt stir it up already, I'd decante and pitch the slurry. My 2 cents....
__________________
Wobbegong is offline
 
Reply With Quote Quick reply to this message
Old 12-10-2011, 04:30 AM   #8
jusware
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: helena, Montana
Posts: 140
Liked 3 Times on 2 Posts
Likes Given: 1

Default

I've kept starters for over a month without any problems. I recently kept a Sweet Mead start on a stir plate for 2 months and used it on multiple batches with no problems. Try to feed it with wort every so often. I've been lazy in the past and just dumped in a tablespoon of DME and it worked fine. Technically you should boil it to sanitize it, but I've never had any problems.



__________________
jusware is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes