Yeast OK?

[rickprice407]

I work out of town and my son made up the yeast starters for some bocks we were going to brew last weekend. Unfortunately I had to stay over the weekend and I just told him to put the starters in the refridgerator over night and then pour off the clear liquid and popur the yeast into some Mason jars he had staerilized by boiling and then submegerged in Star-San. These have been in the refridgerator all week and he will meet me at home tonight. We have four 1 quart jars of yeast at this point and will be ready to pitch what we brew (bout 20 gallons in 4 carboys) tomorrow afternoon or early evening.

My question is how to proceed. Do we pitch what we have or use it to get 4 more starters going? The bocks will run around 9% so I need a good bit of really active yeast in there.

Any help appreciated.

Rick near Atlanta

 

[theveganbrewer]

If you had enough yeast before putting them in their own jars, you probably have enough now. You're not going to lose a lot of cells in a week. Take them out and get them to pitch temps and let them go. You're going to need ~300 million cells a carboy

 

[Calder]

A few days in the fridge will not be a problem. Just go as planned, no extra starter.

Why bother decanting and moving to mason jar. Why not leave where it is, and decant right before pitching.

 

[WoodlandBrew]

I've been curious about how yeast holds up over time in the fridge, so I did some cell counts. It seems there is no noticeable change in viability over a months time. The biggest wild card is how much yeast you actually grew with your starter.