Originally Posted by 2funkids
So what I am hearing is that the risk of using the 3 month old Yeast is worth saving the $7 vs. using a new vial. I am going with it because I would like to start using my old yeast. I had a concern because I had used the yeast washing technique on a batch of yeast a couple of years ago only to find out it was all dead when I tried using one of the jars for a starter...
I am brewing Saturday so I will start the one liter tomorrow and check the gravity to make sure it is doing the trick.
I have never thought to check SG of my starters. It's always been quite visible if they were working or not, and it just seems like a way to add an infection.
You have a good amount of yeast there even if it is only 25% viable. I don't think the 1L starter step is necessary, but would still recommend it. Also starting with a smaller starter is good just so you don't toss much DME if it is all dead.