3 week old yeast starter

[dhelegda]

So I was going brew a few weeks back, things came up I couldn't brew so I threw the starter in my keezer. After a 10 day stint in Scotland I am back state side and ready to brew. How do I wake up my yeast? I plan on decanting the beer off, do I just add some cool wort to it and let it sit over night?

 

[TastyAdventure]

Yep you got the idea. Decant and add more

 

[flars]

I wake my yeast by bringing the yeast to room temperature before pitching. Three weeks isn't long enough to lose enough viability that a starter wort would be required.

However there are some brewers that will only pitch a starter at high krausen. Either way, to me, is good.

 

[dhelegda]

Yep you got the idea. Decant and add more

How long before? I have heard the night before I've heard the morning of?

 

[TastyAdventure]

It depends on what your estimated cell count currently is. If you're where you need to be, the morning of would be fine. If you want more yeast cells, 48 hrs before pitching

 

[dhelegda]

It should be where it needs to be, how much wort should I mix up and pour in?

 

[TastyAdventure]

IMO just enough to get it in suspension. Maybe 1/2 -3/4 qt. OG 1.030-1.040