Hi all this is my first post so please bear with me.
I washed some yeast for the first time using the methods described on here/YouTube and seemed to get 4 jars that looked good to go. ( this was from a primary cake that I racked off about a month ago.)
However having just opened 2 of them to make up a starter I noticed quite a strong rubbery smell, autolysis? Anyway I ditched those and noticed the other 2 jars looked a little clearer. One smelt like beer and yeast so I am guessing that ones good. The 4th and final jar had a very slight hint of the same rubber sour smell.
I pitched jars 3 and 4 into a starter ready for the weekend but I'm not sure if it will be bad?
I guess my questions are...
1.is the rubbery smell from the jar of harvested yeast autolysis or more likely and infection? And if so how can I prevent this in the future?
2. Is this going to ruin my starter?
3. If I step up the starter and pull out the fresh yeast into another flask when the first starter gets going will this help?
Thanks
Matt
Oh and it's a British Ale yeast strain I got from a local brewery.
I washed some yeast for the first time using the methods described on here/YouTube and seemed to get 4 jars that looked good to go. ( this was from a primary cake that I racked off about a month ago.)
However having just opened 2 of them to make up a starter I noticed quite a strong rubbery smell, autolysis? Anyway I ditched those and noticed the other 2 jars looked a little clearer. One smelt like beer and yeast so I am guessing that ones good. The 4th and final jar had a very slight hint of the same rubber sour smell.
I pitched jars 3 and 4 into a starter ready for the weekend but I'm not sure if it will be bad?
I guess my questions are...
1.is the rubbery smell from the jar of harvested yeast autolysis or more likely and infection? And if so how can I prevent this in the future?
2. Is this going to ruin my starter?
3. If I step up the starter and pull out the fresh yeast into another flask when the first starter gets going will this help?
Thanks
Matt
Oh and it's a British Ale yeast strain I got from a local brewery.