Originally Posted by Jayman931
You had it in a freezer? But the temp was 67?
Def. take a reading with your hydrometer...
I'm guessing freezer is his fermentation chamber - temp controlled - Good for him!
I'm also guessing it's done. And there is NO way to confirm this without the use of a hydrometer/refractometer.
Starters help (immensely) , but are not required. A packet of Wyeast or a vial of White Labs is capable of producing a decent batch of beer without a starter - so no worries. That said, starters are recommended.
Consistent temp control, a decent yeast - you may be fermented out -
However, you should not have any mold - it should be able to sit peacefully for weeks, even months without contamination.
And as for letting them sit - my current batch, brewed 7/15, will be dry hopped next weekend, then kegged the following weekend.