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Is My Yeast Starter Infected And Next Step

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awoitte

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Photo is 14 hours into my two stepped yeast starter. I’ve never seen red stuff floating like that.

Does that look like an infection and if it is, can I still decant and save the yeast or is it sink food/time to start from scratch.

Lastly, if end up needing to get more yeast (since I’m in the middle of making two brews today), can I keep my wort that’s been chilled but not aerated in the ferm chamber until tomorrow. Aerating and pitching yeast then? (24 hours after brewing/chilling)

Cheers
 

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day_trippr

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It does look a bit sketchy. Without knowing a lot more I'd be reluctant to use it...

Cheers!
 

Metalhead_brewer

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i usually do starters for my beers and never seen something like that, i'd say don't risk and make another starter i have left many times chilled wort in a fermentation bucket for 3-4 days before yeast pitching but usually in a fridge at around 2-3 degrees and nothing has happened and i have a friend that has left it the same amount of time but a ambient temperature and he says he hadn't any issue neither , at least is what he says:p, anyway if you had a very sanitized process there is no worries about letting the wort 2-3 days before pitching.
 
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