Cold_Steel

Recipes 

4 months ago I saved a lot of yeast from a big brew I did. Over the months it has changed color. I have kept the yeast in the fridge the entire time.
It first was a creamy color on top then turned a brown color.
watch think trash? or yeast nutrient during the next boil?

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Quote:
Originally Posted by jpc
Doesn't blowing on it when its soft cause it to get hard? It's been a while, but I think that's how it used to work...

BuzzCraft

Recipes 

I've reused yeast that old (and older), including the color change, with no problems....with a starter, of course. I'd use it.

Cold_Steel

Recipes 

REALLY!? Now mine has sediment at the bottom as well and liquid in too. What ration do you use for the starter?

__________________
Quote:
Originally Posted by jpc
Doesn't blowing on it when its soft cause it to get hard? It's been a while, but I think that's how it used to work...

BuzzCraft

Recipes 

Without getting too scientific about it (which you can't, cause you don't know your cell counts/concentration or viability of your yeast), just make up 1.5 L of 1.040 wort and you'll be fine. This is assuming you're making the average 1.050-1.065ish beer.

Decant most of the liquid off before you pitch into the starter wort....but leave enough to allow you to swirl the yeast cake into a slurry, so you can pour it out of the jar.

Someone else may chime in with another approach, but this has worked for me.