Originally Posted by Gilbey
What are those signs I should look for in my starters made from washed yeast?
I am familiar with Mr. Malty, and I realize he needs to become my friend. How do you measure yeast quantity in a starter? Or in a mason jar?
Now, about this birds and bees thing - I was given a box of condoms and a slap on the back.....did I miss something????
Your taste + smell, primarily. Usually when I decant some wort before pitching, I pour some in a shot glass for sippage. If there isn't anything worrisome or off about the particular yeast profile, I take notes and pitch.
I've had one batch of dead yeast, and I will tell you-- it smells like rotten meat. If you don't have any activity in your starter (i.e. no C02 production, no krausen, no color change), you'll know if it's healthy or not.