Originally Posted by permo
I am getting paranoid about my yeast starters after dumping 10 gallons of brown ale a week or two ago due to infection. I made a pacman yeast starter in preparation for a IIPA that I brewed yesterday. (its chugging along in full blown fermentation right now). Pacman I have found to be usually quite flocculant, but for some reason my yeast starter didn't fully clear in the fridge after crashing for a week due to a delayed brew day.
I tasted the starter, tasted pretty much like nothing except a few off flavors from a higher than normal fermentation temp due to being on my counter in the sun.
I am hoping it was just chill haze, but who knows.
Why are you cold crashing your yeast starter, and especially for a week? The idea of a yeast starter is to inoculate your wort with a large, healthy, and ACTIVE yeast population in order to produce a clean fermentation with low lag times.
Also your yeast starter is not going to taste very good. My advice would be focus on your sanitation before you make the starter, and then leave it alone until the brew day.