Keep it or kill it? Quick Help Needed

OK, so I kegged my hefe a couple weeks ago and left the break and yeast trub in the sealed bucket hoping to reuse. I wanted to use it two weekends ago, but some things came up.

I opened the bucket today and it smelled sour, but there was no mold. So I whipped up some DME for a starter and siphoned out some of the leftover gunk from the bucket into the starter.

Now the starter is smelling a little tart and sour. This is supposed to be 3068 yeast. Should I keep it? I have some German Ale yeast in the fridge I could use instead for my weisenbock.

Sounds high-risk to me. I wouldn't chance it

OK, just discovered that my German Ale yeast AND my 1056 are both frozen.

What do you guys think about me just dumping in two pints of Hefeweissen?

I think you would have a very slow start., but I'd do that and pitch the German Ale yeast.

david_42 said:

I think you would have a very slow start., but I'd do that and pitch the German Ale yeast.

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The German Ale thawed out and I can now open the jar. I jave a mason jar full of the yeast, so I'll bet I can just dump that in the bucket, aerate the hell out of it, and say my prayer to Papa Charlie.