Hey guys,
I have 2 month old harvested yeast i want to use this weekend. It was top-cropped and close to 100% pure viable yeast at collection time. I also have a lot of it, maybe 200ml, so in theory enough for a direct pitch. Question is, should i bother making a starter because of age? If so, should i use all of it in a tiny starter just to freshen it up, or a small amount in a large starter to build up new cells? Thanks in advance.
Mr Malty tells me what I have is defaulting to 10% viable, but i'm tempted just to direct pitch...
I have 2 month old harvested yeast i want to use this weekend. It was top-cropped and close to 100% pure viable yeast at collection time. I also have a lot of it, maybe 200ml, so in theory enough for a direct pitch. Question is, should i bother making a starter because of age? If so, should i use all of it in a tiny starter just to freshen it up, or a small amount in a large starter to build up new cells? Thanks in advance.
Mr Malty tells me what I have is defaulting to 10% viable, but i'm tempted just to direct pitch...