Yeast starter did not start, ok to reboil, pitch fresher yeast?

[ErikaS]

I made a starter with some ANCIENT Wyeast 1056 that I pitched 48 hours ago. So far it seems to be dead.

So..... can I re-boil this wort and pitch fresh yeast? I only ask because of course I'm out of DME and was planning to brew this weekend.

TIA!

 

[JonM]

Sounds like a good plan. I don't see any problems.

 

[Pkrd]

Take a gravity reading to make sure those sneaky yeasties didn't do their thing while your back was turned. It happens.

 

[soccerdad]

Define ancient. Please.

 

[ErikaS]

Define ancient. Please.

an·cient1
ˈān(t)SHənt/
adjective
1.
belonging to the very distant past and no longer in existence.

Sorry, couldn't resist. This yeast was about 2 years old, forgotten in the back of my fridge. I figured it was worth a shot. It has been about 50 hours since I pitched the yeast.

@Pkrd - I hear you on that, but I can't believe anything could have happened with no signs of life at all (I have an airlock on the flask). No bubbles, nothing.

 

[wmcc75]

You can, the dead yeast would act as nutrient for the fresh. However there may still be something alive in there but would likely take a long time to build up to any significant numbers.

 

[ErikaS]

You can, the dead yeast would act as nutrient for the fresh. However there may still be something alive in there but would likely take a long time to build up to any significant numbers.

I'm beginning to see some life but it's pretty sparse. I'm also noticing an off-putting odor - almost vinegar-like (it is faint). So I think it's time to dump this mess down the drain and pretend it never happened.

Thanks everyone for your input!

 

[JonM]

That might be bacteria, etc. from the air settling in rather than the old yeast. Starting over sounds like the way to go.

 

[Beer-lord]

I save lots of yeast in my fridge but have learned to smell and taste the 'beer' before doing a starter. Normally, I go 8 months and not longer (usually a lot less) but recently I was making a starter with 4 month old yeast (not washed yeast but I over grow and save yeast for future brews) and I noticed a slight vinegar smell so I tasted it and sure enough, it was not what it was supposed to be. Prolly would have grown just fine but not something I want in my beer.
To me, it's not worth the time and expense of brewing with any yeast that old. It's just a few $$$ for yeast and worth it IMO.

 

[BrunDog]

I think yeast is too important. Dump and start again else you risk ruining more the starter.

 

[homebrewer_99]

I remember reading that you need to add 1 day for each month past the expiration date for any activity to show up in starters (if it ever does).

 

[Adub71]

Boil the old starter you made, and the yeast cells will burst, releasing all sorts of vitamins for the new yeast, making your new starter yeast very happy. I always add a sachet of Fleischmannn's bread yeast to my starter wort/gyle.