It's OK to use this yeast w/o a starter?

[Paddle_Head]

Looking for a sanitary check.

I was gonna brew last week, but at the last minute I didn't have time. So the starter I had built up, was right at peak to pitch (i.e. 24 hours or so old since I'd last stepped it up). So I threw it in the fridge to stop the yeast from progressing to a different metabolic cycle as well as drop any suspended yeast out of solution. The next morning I decanted the liquid, and rinsed with boiled/cooled water like I normally do when I wash yeast. Transferred that slurry back to a ball jar and stuck it in the fridge. Again like when I wash yeast.

I'm going to use that yeast on Friday, so it will have been a week since I put the original starter in the fridge. I'm just planning to take the ball jar out 24-36 hours before I need to pitch. I'm not planning on making another starter.

I'm thinking at this point the yeast should still be acclimated to eating fermentables aerobically. They shouldn't have shut down too much after just a week in the fridge, and if I make another starter I'll be getting into the too much yeast for my batch territory.

Sounds logical right? Am I missing or underestimating anything?

 

[Reelale]

If you got enough yeast when you decanted, you should be golden. I think the volume is the key, you still have viable yeast to be sure. Warm it to room temperature and pitch, IMO. You did check out mrmalty.com?

 

[onemanlan]

Stopping them in late log/exponential phase(around 24h after last step up) is ok as long as you stall them in the 20*C fridge. The cold slows down the metabolic processes of the yeast. They will settle out and divide less frequently until you allow them to warm up again.

 

[Bensiff]

Decant again and let them warm up to pitching temp and you are GTG, a week is no big deal.