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Old 07-30-2014, 07:19 PM   #1
JorgeGautier
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Default Is My Harvested Yeast Ready To Work?

Greetings fellow brewers, I have a jar of yeast from my last batch which I'm about to use next week. This is my first time harvesting yeast, so my question is, how do I know if my yeast have survived? I want to know this before bothering making a starter and pitching it into my wort.

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Old 07-30-2014, 07:22 PM   #2
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How much do you have and when was it harvested? As long as it was kept in the fridge and not subjected to abusive conditions, it's probably still viable. Only a starter will tell you for sure, though.

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Old 07-30-2014, 07:29 PM   #3
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How much do you have and when was it harvested? As long as it was kept in the fridge and not subjected to abusive conditions, it's probably still viable. Only a starter will tell you for sure, though.
I have a 32 oz jar, it was harvested a month ago and it has been in my fridge since.

You said the starter will let me know if it still viable? How exactly?
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Old 07-30-2014, 07:37 PM   #4
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You'll know it's viable if the starter results in more yeast. When you first add wort to yeast for a starter, the wort will be a sort of translucent brown color. Over the next 24 to 36 hours, it will turn a creamy brown color. The color change tells you that the yeast have reproduced. Also, you will likely see some krausen form, could be a little, could be a lot, just depends on the yeast. This tells you that the yeast are actively reproducing.

You may not even need a starter, but I'd probably make one since the slurry is a month old. Use mrmalty.com (repitching from slurry tab - default settings should be fine) to figure out how much slurry you need for your batch based on the harvest date of your slurry. The result will be the amount of slurry (in ml, which you can convert to oz) that you need to ferment your batch. If it's more than you have, you can make a starter with a portion of the slurry.

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Old 07-30-2014, 07:42 PM   #5
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Originally Posted by LLBeanJ View Post
You'll know it's viable if the starter results in more yeast. When you first add wort to yeast for a starter, the wort will be a sort of translucent brown color. Over the next 24 to 36 hours, it will turn a creamy brown color. The color change tells you that the yeast have reproduced. Also, you will likely see some krausen form, could be a little, could be a lot, just depends on the yeast. This tells you that the yeast are actively reproducing.

You may not even need a starter, but I'd probably make one since the slurry is a month old. Use mrmalty.com (repitching from slurry tab - default settings should be fine) to figure out how much slurry you need for your batch based on the harvest date of your slurry. The result will be the amount of slurry (in ml, which you can convert to oz) that you need to ferment your batch. If it's more than you have, you can make a starter with a portion of the slurry.
Thanks a lot
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Old 07-31-2014, 04:37 AM   #6
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