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Old 03-02-2012, 12:34 AM   #1
msa8967
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I prepared a 1 Liter yeast starter last Saturday that I didn't get to use. So I placed it in the refrigerator, decanted off part of the old wort and poured the yeast into sanitized jars. Now I would like to use it this weekend.

Should I just let it warm to room temp the day of pitching or should I made another starter to get it going again? If I make another starter just to help start the activity should I make the SG lower than the typical 1.035-1.040? I was thinking of shooting for 1.020 but I may be overthinking this process.

thanks for any info.
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Old 03-02-2012, 12:36 AM   #2
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Old 03-02-2012, 12:36 AM   #3
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Quote:
Originally Posted by msa8967
I prepared a 1 Liter yeast starter last Saturday that I didn't get to use. So I placed it in the refrigerator, decanted off part of the old wort and poured the yeast into sanitized jars. Now I would like to use it this weekend.

Should I just let it warm to room temp the day of pitching or should I made another starter to get it going again? If I make another starter just to help start the activity should I make the SG lower than the typical 1.035-1.040? I was thinking of shooting for 1.020 but I may be overthinking this process.

thanks for any info.
Your first starter was to propagate the yeast to appropriate cell count. If you need a 1L starter, you're done. Just swirl up the settled yeast, bring to room temperature, and pitch. If you need a larger starter volume, now is the time to step it up. Use the same gravity, 1.040, just more volume.

 
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Old 03-02-2012, 12:53 AM   #4
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My volume was correct but I did not know if the viability of the yeast count would drop much by a week later.

thanks for the reply.
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Old 03-02-2012, 12:56 AM   #5
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Quote:
Originally Posted by msa8967
My volume was correct but I did not know if the viability of the yeast count would drop much by a week later.

thanks for the reply.
A week should make an insignificant difference. A month, perhaps. But a week old slurry should be raring to go.

 
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