laxsoccerguy said:Hey everyone!
I stopped the stirplate today before work and just got home. This is what my starter looks like now - (before i shut it off..nothing was up top and it just had the tiny bubbles you see around the ring now) - do you think this will be okay to pitch? or is it infected?
thanks everyone!
laxsoccerguy said:36 hours (give or take a few hours)
That's a bit old man. I'd try another starter. Cell count may have been a bit low because of its age.laxsoccerguy said:It's the saison III from white labs last year... It's been in my fridge since november
That's a bit old man. I'd try another starter. Cell count may have been a bit low because of its age.
motorneuron said:I kind of disagree on this. The picture looked normal to me. And anyway the whole point of starter is to generate new cells. Since I don't think it's infected, the only real "danger" of using the older yeast is winding up with fewer cells than you would if you had made a starter from very healthy yeast. But you can fix that by stepping up the starter you just made--i.e., decant the liquid from your first starter, and now make a second starter of a larger volume.
What kind of beer is this for? And have you already made the wort for it?
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