sparkyaber
Well-Known Member
I thought I read some where that harvested yeast looses 25% viability every month. If that is the case, after 4 months what would be left?
The reason I ask is I had 3 pint jars of 1028 Wyeast in my very cold fridge (34-38 degrees F) that I harvested back at the end of June. I guess I have a 2 questions now. The first being, how much yeast is in one of those jars? Most of my jars have between 1/4" and 3/8" of yeast at the bottom.
As for the second question, So yesterday I whipped up a 2 liter starter, and dumped all 3 jars in. I did warm the jars up in a warm water bath, decanted the water off the little cakes. Now I know some of you never see any "activity" in your starters but I always have, maybe just the smallest bubbles being formed, a smell of alcohol, something. This morning I awoke to find the stir bar had been thrown, and it really did not look like the normal yeasties on the bottom, it was more gray then off white. It has only been about 18 hours, so this may be a little premature, but I want to brew this weekend, and need to make a starter for this brew.
"Did I ruin my starter?"
Sorry couldn't resist.
I know many of you have used older yeast, but you may have taken better care of those little guys.
Thanks for the input.
The reason I ask is I had 3 pint jars of 1028 Wyeast in my very cold fridge (34-38 degrees F) that I harvested back at the end of June. I guess I have a 2 questions now. The first being, how much yeast is in one of those jars? Most of my jars have between 1/4" and 3/8" of yeast at the bottom.
As for the second question, So yesterday I whipped up a 2 liter starter, and dumped all 3 jars in. I did warm the jars up in a warm water bath, decanted the water off the little cakes. Now I know some of you never see any "activity" in your starters but I always have, maybe just the smallest bubbles being formed, a smell of alcohol, something. This morning I awoke to find the stir bar had been thrown, and it really did not look like the normal yeasties on the bottom, it was more gray then off white. It has only been about 18 hours, so this may be a little premature, but I want to brew this weekend, and need to make a starter for this brew.
"Did I ruin my starter?"
Sorry couldn't resist.
I know many of you have used older yeast, but you may have taken better care of those little guys.
Thanks for the input.