starter still good or buy new yeast?

[dawn_kiebawls]

Hey guys and gals! I have been planning a brew day for 2+ weeks now but life, the wife and Murphys law have a certain way of derailing things from time to time.

I made a 1L starter of 1.040 wort and pitched the yeast (WY3724) hoping to use it the next day. I should include, since I am new I do not yet have a stir plate or an Erlenmeyer flask so I used a new plastic water bottle I sanitized. It has only been shaken/swirled/stirred a couple times in the last 2 weeks. I gave it a couple good shakes yesterday and was alarmed when I noticed half of the trub/yeast cake was pretty well stuck to the bottom but it 'fizzed' up pretty well. It has been sitting at ~72F the entire time in the dark.

So, my question is: Is this starter still worth anything or should I just belly up and but a new pouch? I have been thinking it might be beneficial to build another starter (and actually tend to it this time...) but am unsure. I'm HOPING to brew in a few days so I have time to do another starter if that is the best route.

Also, last rookie question. My milled grain has been sitting in a plastic bag (not the best seal, but not horrible) for almost 3 weeks. Is it still functional? I'd hate to have to go buy new grain AND yeast!

Thanks again for all the help guys!

 

[RedlegEd]

Hey guys and gals! I have been planning a brew day for 2+ weeks now but life, the wife and Murphys law have a certain way of derailing things from time to time.

I made a 1L starter of 1.040 wort and pitched the yeast (WY3724) hoping to use it the next day. I should include, since I am new I do not yet have a stir plate or an Erlenmeyer flask so I used a new plastic water bottle I sanitized. It has only been shaken/swirled/stirred a couple times in the last 2 weeks. I gave it a couple good shakes yesterday and was alarmed when I noticed half of the trub/yeast cake was pretty well stuck to the bottom but it 'fizzed' up pretty well. It has been sitting at ~72F the entire time in the dark.

So, my question is: Is this starter still worth anything or should I just belly up and but a new pouch? I have been thinking it might be beneficial to build another starter (and actually tend to it this time...) but am unsure. I'm HOPING to brew in a few days so I have time to do another starter if that is the best route.

Also, last rookie question. My milled grain has been sitting in a plastic bag (not the best seal, but not horrible) for almost 3 weeks. Is it still functional? I'd hate to have to go buy new grain AND yeast!

Thanks again for all the help guys!

Hi. Put the yeast starter in the fridge and let it settle out. When you're ready to use it, decant most of the beer from the top, swirl and shake to thoroughly mix it up and the pitch, and you should be fine. As for your grain...if it has only been three weeks or so and kept in a (sort of) sealed plastic bag, it's also fine. Relax, go do your brew day and make beer! Ed

 

[chickypad]

In the future if you aren't using it right away stick it in the fridge when it's done, should take about 24 hrs. Sitting at 72 isn't great for it but still should be viable, if you want to wake it up a bit add a little more wort. That yeast cake is what you want, as above decant most of the starter beer off then swirl and pitch.

 

[dawn_kiebawls]

Relax, go do your brew day and make beer! Ed

Thanks for the re-assurement! This has been the month from hell. I'm ready to brew and forget it!

In the future if you aren't using it right away stick it in the fridge when it's done, should take about 24 hrs. Sitting at 72 isn't great for it but still should be viable, if you want to wake it up a bit add a little more wort.

Are you saying it only takes about 24 hours for the 'fermentation' to be finished and the yeast to have maxed out on their growth phase? Also, I only left it at ~72F because it is a Belgian Saison strain and its 'optimal' temp range is between 70-95F. Should I still refrigerate after ~24 hours in the future? Thanks again!

 

[chickypad]

Yes a starter takes about 24 hrs to ferment out. Fresh yeast less than that, or for old yeast I might give it a little longer like 36 hrs. That temp range is the optimal fermentation range, not the best storage temp. Just like you would store a vial or smack pack in the fridge, store your starter in the fridge unless you are using it right away. I don't like pitching all that starter beer into the batch anyway, so chilling it for another 24+ hrs lets you decant and just pitch the yeast.