Dead Yeast in Starter . . .

[hiphops]

I suspected my yeast was not viable and, after well over 24 hours in the starter, there's nothing to report. No krausen, no CO2 and no slurry yeast band.

Can I simply throw in a new batch of yeast into the very same starter? I hear that yeasts are cannibals . . .would they eat up the dead yeast cells in the starter effectively providing a source of nutrition?

Thanks

 

[metal850]

You could do that. Or you could make a separate starter and let the first one ride, it might ferment eventually.

 

[mux]

Explain your recipe for the original starter, what was the temp of the starter wort when you pitched the yeast, and what strain?

 

[phoenixs4r]

Yeast from a vial/pack? Are you culturing? The few times I've cultured from small amounts, like a bottle, it took longer than 24 hours.

 

[hiphops]

Yeast=1056
Wort temp=75deg
Starter=2 liter starter with 2 cups DME and a few sanitized raisins for added yeast nutrition.
This is a 2d generation yeast I saved in the fridge. It's approx 11 months old. However, everything I used, from the water to wash to the yeast to the jar to store it, was well sterilized.

 

[mikeysab]

I recently did a starter from an old vial and it took 48 hours to come to life

 

[hiphops]

It's been about 48 hrs. I just added in more 1056 from a brew made last August. Wonder how this will turn out. My theory is it should be ok...as a living organism, yeast will do anything to survive and reproduce.

 

[phoenixs4r]

If I remember correctly the fresh yeast can consume the dead ones for protein or something? Don't quote me on that but I could have sworn I read it somewhere.