Re-using Yeast

[LTownLiquorPig]

I bottled a beer that I brewed with dry Nottingham about 10 days ago. I saved the yeast/gunk at the bottom of the fermenter, mixed with boiled and cooled water in a 1 litre plastic mayo jar, and a little bit in 2 capped beer bottles, all sterilized.

I forgot to put it in the fridge. They've been sitting in my basement, at about 10-11-12 degrees Celsius. Any chance the yeast would still be viable? how could i test it?

I try not to start new threads for questions, but haven't been able to find an answer to this through the search.

Thanks!

 

[passedpawn]

Absolutely it's viable. Use it! 3 out of 4 brews that I do are saved yeast. I use about a cup of slurry per carboy. I store the slurry in the fridge, but for a week or two your basement temps were fine.

 

[LTownLiquorPig]

Should I get it to "rehydrated" temp, 25-30* C? Or just dump it in the primary with my brew?

 

[passedpawn]

Should I get it to "rehydrated" temp, 25-30* C? Or just dump it in the primary with my brew?

You should always pitch yeast at the same temp as the wort you are pitching it into.

Growth and rehydration at 30C.

 

[LTownLiquorPig]

Good tip, so maybe warm it up in a measuring cup sitting in a warm water bath, then off to the races, eh?

 

[passedpawn]

Good tip, so maybe warm it up in a measuring cup sitting in a warm water bath, then off to the races, eh?

Whatever it takes to slowly get it to the same temp as the wort. Bonne Chance!

 

[LTownLiquorPig]

Whatever it takes to slowly get it to the same temp as the wort. Bonne Chance!

Thanks!