A question for the helpful experts:
I have about a cup of yeast slurry (WLP 002) that's been sitting quietly in my fridge for about three months.
I'd like to use it this weekend; should I just warm it up and pitch the whole thing, or make a starter with a smaller amount?
I'm leaning towards making a starter with about 1/4 cup of slurry, if for no other reason than to see if it's still viable.
What volume of starter would be appropriate? I'd prefer to not have to step it up, although if I start tonight, I should have ample time for a two-step starter.
Thanks,
Q.
I have about a cup of yeast slurry (WLP 002) that's been sitting quietly in my fridge for about three months.
I'd like to use it this weekend; should I just warm it up and pitch the whole thing, or make a starter with a smaller amount?
I'm leaning towards making a starter with about 1/4 cup of slurry, if for no other reason than to see if it's still viable.
What volume of starter would be appropriate? I'd prefer to not have to step it up, although if I start tonight, I should have ample time for a two-step starter.
Thanks,
Q.