So, I made a starter (out of two crappy Mr. Beer dry yeast packets) last April a few days before an upcoming planned "brew day". Well, that day came and went and I just go so busy with so many other things I kept thinking - I need to get that beer brewed.
Fast forward to earlier this month. I decided, if yeast can live in a bottle on the bottom of the ocean for 100 years and be re-vived (Michael Jackson's Beer Hunter - Vrak
), then I'm going to perform my own experiment.
Well, I boiled some LME and introduced it to the growler that contained my year old yeast starter. Swished it around and put the airlock back on it (yes, I know another thing I shouldn't be doing but I haven't had any problems yet).
Within a few hours - activity had started. Within 8 hours it had krausen that was 2" tall on top. So I brewed and pitched it, and so far the beer tastes great! It's in secondary right now and the recipe is just stuff that I was trying to get rid of because it was just sitting around getting old.
So anyway, I thought I would share my findings and also report that maybe yeast is a lot stronger than a lot of people understand.