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Old 11-26-2011, 06:06 PM   #1
SamuraiSquirrel's Avatar
Jun 2009
Aurora, IL
Posts: 583
Liked 10 Times on 10 Posts

So I am contemplating brewing today and have a three week old starter sitting in my fridge. It is the wyeast kolsch yeast.

I started it awhile back and brew day kept getting postponed. It fermented at room temp for two weeks and then I moved it to the fridge where it sat for another week. It has just had foil over it the while time........

I am wondering if I should use it and see what happens or just chalk up the six dollar loss and get new yeast and make a fresh starter......

However this means that no brewing would happen today.....

Tough call..... Thoughts?
Up next: Kolsch, Alpha Squirrel, Tripel rebrew, Witbier

Currently Fermenting: Charlie Sheen (barleywine)

Kegged: Tiger Blood IPA, Irish Red, Strict Observance Tripel

Bottled: Dry Stout, Pliny the ..... Squirrel?, Cream Ale

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Old 11-26-2011, 06:19 PM   #2
Aug 2008
Portland OR
Posts: 5,387
Liked 63 Times on 59 Posts

Ideally I'd decant the starter and add some wort and let it go for a day. If it was a big enough starter you'd probably be ok to decant and pitch, although I'd expect a longer than normal lag time. If you had done a two day ferment and put it in the fridge you would have been better off. I've done long cold crashes of my starters with great results.

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