hiphops
Well-Known Member
I am going to attempt my first brew with reused yeast: Wyeast 1056. I used it in a pale ale and want to brew an IPA with it. The yeast has been in the fridge in a sealed container for about 2-3 weeks now.
My brewing plan is to pitch that yeast into starter at least 24 hours before brewing and then brew up my new IPA.
Maybe I'm just being a worrywort but how will I know whether this yeast is infected? I'd hate to pitch infected yeast and not know about it until a few months later after eventually drinking my new brew. Are there any telltale signs (i.e., smell, lack of activity in the starter, etc.) I should look out for before pitching it into the new beer?
Thanks all.
My brewing plan is to pitch that yeast into starter at least 24 hours before brewing and then brew up my new IPA.
Maybe I'm just being a worrywort but how will I know whether this yeast is infected? I'd hate to pitch infected yeast and not know about it until a few months later after eventually drinking my new brew. Are there any telltale signs (i.e., smell, lack of activity in the starter, etc.) I should look out for before pitching it into the new beer?
Thanks all.