Originally Posted by simonrh
I just tasted it and it tastes surprisingly good! Sweet and a little like I remember Horlicks as a child. Given the comment about it being riskly to leave the wort sitting around for a week, I will go ahead and pitch.
How will I know if the yeast has been infected-- will it fail to ferment?
I would pitch the starter as it is at that is far more beneficial than waiting a week for new yeast.
The beer will ferment just fine. If it does become infected, trust me you'll know. You will either see some weird looking nasty growth on the top after fermentation or it will smell nasty and taste sour. If you have any questions later, take a picture and post it so we can see what it looks like