I am trying to harvest some commercial yeast from a few bottles of Rogue Dead Guy. I started with the the last half inch of 2 bottles. Pitched into a small starter (500ml) at 1.037. Chilled, decanted and pitched into an 800ml 1.037 starter. Chilled, decanted and pitched again into a 1200 ml starter. And finally, chilled decanted again into a 1600 ml starter.
I have yet to notice a krausen, but know that you don't always see a krausen with starters. The last starter smelled like beer...which is good. But, my question is did I over stress the yeast by pitching immediately into 1.037? In reading several threads after attempting this, I see most people recommend initially pitching into a low gravity starter to wake them up and not stress them.
Wondering if I should use this batch or throw it out and start again?
I have yet to notice a krausen, but know that you don't always see a krausen with starters. The last starter smelled like beer...which is good. But, my question is did I over stress the yeast by pitching immediately into 1.037? In reading several threads after attempting this, I see most people recommend initially pitching into a low gravity starter to wake them up and not stress them.
Wondering if I should use this batch or throw it out and start again?