Originally Posted by FireBrewer
Fermentation performance may be a indication, but taste and smell can tell you a lot. To get an idea of what it should taste like, save a little from the tube/smack pack (if liquid). Taste and smell it. Compare that later.
Keep in mind that it might not be the yeast. Your beer could've picked up some wild yeast/bacteria by other means.
I don't know, I'm pretty anal about sanitation and yeast. The yeast was immediately washed and put into a mason jar. I have been dipping into the jar every now and then with a measuring spoon to get some yeast out but I always soak the transfer mediums in idophor for at least 5 minutes before I do. I'm not sure what happened but those containers weren't open long enough to gather wild yeasts.
I did have a situation a ways back where my yeast fridge had the power shut off without my knowledge. It mustve been off for two days before I got to it. All of the food had to be thrown out...I suspect temp was in the 50-60's when I opened it. I've asked around if the yeast was still useable and the consensus was it should be "ok". Maybe this stuff came out of that batch?
I did compare smells BTW and all of my washed yeast has a slightly off smell to it, not like a fresh yeast tube, even the steamer stuff I just harvested does. I assumed that had to do more with the trub particulates that are still mixed in with the yeast solution?
I have a starter going with the steamer now and its been foaming nicely...I'll sample a bit before I pitch. i cant imagine it would taste all that good but I just want to be sure it doesnt turn my brew into a sour beer.