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Old 11-22-2012, 05:50 PM   #11
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OK....so this is only my second yeast starter......so still learning on this.

First starter last week was fast to get going.....yeast was dated Nov 2012.

So a yeast band would be a bunch of yeast setting on bottom of flask right? Nothing there....

So maybe I am not understanding what to look for....

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Old 11-22-2012, 05:59 PM   #12
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Hey guys.....update on this sort of.....

I have Safale S-04 in my fridge....which I just happen to have......I think this is equivelent or same as Wyeast 1099 .....

Am I correct? Could I use that in place of the 1099??

Thanks!

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Old 11-22-2012, 06:01 PM   #13
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Quote:
Originally Posted by mgortel View Post

So maybe I am not understanding what to look for....
I've posted the answer hundreds of times, go here.
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Old 11-22-2012, 09:03 PM   #14
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The answer is patients!... lol if you wait that old yeast will start. Then just step it up. I mentioned in my first post it may take 2-3 days to show any signs of activity.

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Old 11-23-2012, 06:08 PM   #15
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Originally Posted by mgortel View Post
Hey guys.....update on this sort of.....

I have Safale S-04 in my fridge....which I just happen to have......I think this is equivelent or same as Wyeast 1099 .....

Am I correct? Could I use that in place of the 1099??

Thanks!
Yes S-04 is equivalent to 1099
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Old 11-23-2012, 06:22 PM   #16
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Giddy up boys! This morning finally I could finally see significant yeast at bottom of flask......just threw another litre of wort on top......just took time like you said.

My concern was with it not being ready for brew day....tomorrow.....I think I will be fine now......got another 24 hours to go....

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Old 11-23-2012, 06:30 PM   #17
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So boys and girls, the lesson here (for folks who'll read this thread three or four years from now): yes, old yeast is usually perfectly fine to use. They may, however, require some extra time and a little love to get going. Earlier this week I started a starter for some WLP007 that I harvested and put in the fridge back in April (almost nine months ago), and as we speak I've got a 1.5L starter of the stuff that's going to go into a batch tomorrow. It's all about patience, and stepping up your starter gradually. The yeast will (almost always) come back!

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