slayer021175666
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I keep top cropped yeast in mason jars in the fridge. I have had a couple here lately that I think may have been infected and soured my beers. I normally just take it out of the fridge first thing on brew day, let it come to room temp while I brew and pitch it directly when the wort is cool enough. The one I have now looks fine but, I am suspect. Could I pitch the whole thing in a starter and smell and taste it after it ferments? It seams like a good way to test it but, IDK for sure. Is there another way to find out if its still good clean yeast before, I potentially ruin a good batch with it? I don't have a microscope and the only info I'm finding online just talks about using one. Seems like there would be another simple yet, fool proof method that doesn't involve a microscope.
Thanks in advance.
Thanks in advance.