How long before a starter becomes worthless?

[NoBull6]

I've read on here and other places that a starter is ready and rarin' to go at between 12-18 hours. I made one late last night so it would be ready today after work.

Well, wouldn't you know that as soon as I made plans, they change. I may not have time to brew my beer tonight, so the starter may have to go up to 48 hours before being used. At that point, is the starter essentially worthless and I'm not better off than had I thrown in my liquid yeast by itself? Will all the yeast have flocculated?

Just wondering if I really need to stress out and boil tonight or if my starter can wait until tomorrow. I'm leaning towards it will be fine until tomorrow just to maintain the RDWHAHB mentality, but I like having second opinions.

 

[Blender]

Don't stress. If it is fermented just place it in the refrig and let the yeast settle to the bottom. I pour off the left over liquid and pitch the slurry at room temperature. You can make them days ahead of time this way.

 

[sirsloop]

as long as its sterile... id say a good month...

 

[NoBull6]

as long as its sterile... id say a good month...

I'm sure it won't go bad in a month, I'm more curious about how long before using a starter didn't gain me anything over just dumping in the liquid vial. If I wait a month, won't all the yeast be dormant at the bottom, and it would take a while for them to get back and active?

I guess I'd like a graph of yeast virility with time

 

[david_42]

The yeast have multiplied and 48 hours won't change things. How many times have you had a ferment last more than 24 hours? Same yeast virility.

 

[sirsloop]

well if a billion yeast cells grow in the sweet wort, then it turns to beer and you keep it un the fridge... you still hae a billion yeast cells. A starter does two things, increase the cell count and decrease lag time. Lag time really isnt all that big of a deal... most people use starters to get a larger number of yeast in the wort. Ive never used starters, even with WL tubes... no problems.

 

[NoBull6]

This all sounds good. I've run out of time tonight, so I won't be brewing until tomorrow. The starter looks okay, I guess (I'm not positive because this is actually the first time I've seen the fermentation process - the other time was in a plastic bucket). No visible airlock activity, but the gallon jug is only half full.

I'll brew the Caramel Ale tomorrow as planned and let you know how it goes. Thanks for the replies.

 

[NoBull6]

Well, I brewed last night - about 50 hours after the starter was made. I was worried about the yeast because I couldn't for the life of me remember cooling the starter wort before pitching the yeast. Based on that lack of memory and the thick yeast cake on the bottom of the gallon jug, I assumed my yeast was dead.

But, I went to sleep without worrying too much, and I wake up this morning to find the airlock chugging along with at least a bubble every second!

Looks like everything turned out well!

 

[budbo]

I assumed my yeast was dead.

Never Assume, I have started filling WL vials with half fresh wort and half starter then refridgerating them immediately.. the last one I did that way made a nice new starter a 6 weeks later

Dormant yeast is not dead yeast

 

[Yuri_Rage]

I made a starter from a White Labs British Ale vial over a month ago and kept it refreigerated. Brewing tomorrow, so I poured off the old liquid, added 2 cups of fresh wort (just light DME and some yeast nutrient). Here it is after just 6 hours at room temperature.