Do or die time: Pacman harvest

[Germelli1]

So, with no experience, knowledge limited to what I have read on this forum, and no equipment, I harvested Pacman yeast from a Rouge Shakespeare Stout.

I used only mason jars and a 1 L coke bottle to keep stepping up my culture; no stir plate but I just swirled it every time I walked by it or thought about it. I just acquired a 2000 mL flask as you can see, so the main culture has been moved into there, while I made a new mason jar starter to pitch tomorrow.

I plan to brew in the morning, work 2-10:30, then pitch my starter when I get off work.

I'm just nervous that with all the stepping up I had an unknown lapse in sanitation and its going to infect my beer. Tomorrow is time to find out!

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[Wolfy]

I'm just nervous that with all the stepping up I had an unknown lapse in sanitation and its going to infect my beer. Tomorrow is time to find out!

If you taste/smell your starter before pitching it into your beer (and have some dry yeast in the fridge as a backup) there is no reason to worry about an infected starter, it should be obvious before you use it.

 

[Germelli1]

If you taste/smell your starter before pitching it into your beer (and have some dry yeast in the fridge as a backup) there is no reason to worry about an infected starter, it should be obvious before you use it.

Thanks! There is an off smell with it, but I have never smelled hopless, fermenting wort before so I don't know what to expect.

I have the beer brewed and sitting in the fermentor. I could only get the temp down to 85-90° before I had to leave for work, so I am going to pitch tonight.