How long can I store a starter?

[lhommedieu]

Due to a couple of factors (yeast with low viability, work schedule, broken stir plate) I ended up doing a three-stage starter, on three consecutive weekends, with a week in between each step. The starter sat in a cool, dark place at each step.

My process for steps #2 and #3 was to pour off the slurry into a sanitized container, and then sterilize the flask and foam stopper by sanitizing them first, and then by boiling water inside of the flask for 15 minutes. I poured off the cooled water, and holding the stopper in one hand, I added sterile wort to the flask and pitched the yeast. Fermentation was vigorous at each stage.

The yeast starter in the flask, with the foam stopper, is now in the fridge so I can cold-crash it before pitching it next weekend.

It's never taken me so long to make a starter. Could anyone allay my irrational anxiety about whether or not I'll pitch an infected starter next week. I really don't see any reason why I should worry - but I still worry.

 

[FirstAidBrewing]

Since you are making a mini-beer each time you do a starter, I think you will see an infection before you go live with the starter and pitch to your main wort. If you don't see any signs in your starter then you will be fine

 

[d3track]

Does it smell sour/skunky? If not, should be good.

 

[dbillingsby]

My last couple brews my starter had to sit in the fridge for a week before I had a chance to make my beer. Both times I didn't have a problem.