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Thanks everyone, appreciate all the advice!

It smelt like stale beer, assume that’s normal seeing I left some starter on top of the yeast and it’s 2+months old

It’s a 4oz mason jar, and the numbers are ml.

So assume 30-40 mil? also slight darkness to the top? Still good is going bad? It’s been two months and I usually go to a new batch quick, so this is the longest I have waited before.

Sorry, not sure why I said sit, I use a stir plate.

Yeah, usually beer smith says I do need it, make big beers, so usually calls for 300bill....but mostly i do it to cut down on yeast cost(save some to make next starter) I guess my real question is, how many cells are there in 25ml....is there some where that describes that?

great question. Not sure. Here’s what i’ve been doing, use imperial yeast, so 200 billion cells to start(I realize less based on age) make starter, usually require 1.4 l stater, make 1.6, let sit 24hrs. Take 200ml and put in small mason jar. Then crash and decant starter over-night for brewday...

oh interesting, so once wort is cooled to pitch temp, take some wort, make starter, then pitch whole thing in after 4-5hrs?

Less than 24hrs enough for a starter? What’s the min?

Unfortunately that won’t work, conical is 7 gallons with a cooling element located at the 4 gallon mark, the starter wouldn’t be high enough to get cooled

Sorry, the calculator said i needed 1400ml, i made 1600...so before i decant i’ll pour 200 into a mason jar for storage, and use the 1400 to pitch....does that not work?

I did use a calculator. I added 200ml to that total and will store that 200 to make a starter in a week or two.

Yup, have a conical with temp control!

So I have 3 options I guess 1.Leave as is 2. Take off starter and bring to room that is much cooler(is damage already done as it’s gone go high?) 3.Dump and get new yeast I don’t want to set myself up to fail before my brew day starts

It’s actually the temp of the starter...Air temp is 72, the flask is 78/80(have a stick on thermometer on flask)

Could actually be closer to 80. It’s on a stir plate in my kitchen, (no ac) Am I better off taking it off stir plate into one of the rooms colder rooms of the house?

Made a starter last night, Dry hop Imperial A24 Temp range is 64-74...It’s hot here in boston, I pitched at 72, but woke up and it’s at 78....should i be concerned? I know I’m only worried about making yeast, and I will crash/decant before I pitch, but I also don’t want bad yeast? Any insight...

2l

no fermcap...guess i have to get that going forward! Yes, foam is blowing it right out

Making starter for tmrw, started it at 1pm. A38, Juice from Imperial. Starter is 1.6l, 160g of dme Put on stirplate as usual. After two hrs it blew foam stopper completely out. Took of stirplate and it continues to blow it out. What should I do? I put in fridge to settle it down a bit...