Face Eater said:That's yeast on the outside. I would clean off the outside and sanitize. You can pitch it after cleaning and sanitizing but your cell count is lower than it should have been since some is on the outside.
You still have a bunch in the flask. I would just clean it and use it. Now, if it's a lager, I would also just decant and step it up one more time to be sure.
pelipen said:That's a neat pic. Looks like yeast frosty. What yeast is it?
Cali Ale yeast top crops like crazy, you probably lost a good chunk of yeast.
What you have in your flask is totally fine, the only question is how much yeast did you lose out of the top. I'd guess you probably have about half as many cells as you planed on having. If you planned on having 200mil cells, you now have 100m.
Definitely don't throw that away, you have at the least a full vial's worth of healthy cells. Depending on the gravity of the beer you're about to brew, I'd either use it as is, or step it up, and ferment it a little cooler to keep it from foaming over.
I wouldn't use that.....just use a different sample to cultivate a new starter, or buy a new sample
Don't take risks with yeast, its the most important input to your beer, especially if you plan on re-harvesting like I do, and proper controls are necessary.
your whole next batch could easily be ruined, and that's a bigger hit than spending 7-8 more dollars on a new, fresh, uninfected batch of yeast
You really neeed a 2L flask. I do starters with 4 cups water to 1 cup DME and have had a few crawl outside the flask a tiny bit. Your flask is only 1L.
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