Quantcast

Yeast Starter Shelf life in Fridge

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

Grim_Ale

Well-Known Member
Joined
Feb 26, 2009
Messages
68
Reaction score
0
A buddy of mine wanted to brew an IIPA with an OG of 1.082.

I made a 2L starter and after it finished ferming after 4 days I put it in the fridge then brewed next day and had quite the vigorous fermentation which set in in 7 hours.

My friend couldnt make it on brew day, and then the next brew day and the next...well you get the picture.

Ive had his in the fridge for almost 2 weeks.... his went in when mine did.

Is his yeast still viable?

He took off work sunday to come over and brew as I explained to him that hes basically throwing 20 bucks in yeast and ingredients for the starter down the drain.

I checked it out. It has about a 1 inch thick slurry as mine did. There is a few flake looking things floating around, but i figured it was just the DME i used when I made my starter.

Any thoughts?
 

tedski

Well-Known Member
Joined
Sep 6, 2008
Messages
148
Reaction score
0
Location
San Francisco, CA
The yeast will be viable still for sure. However, you're going to want to feed them again to make it a starter again. My recommendation:

- Take it out of the fridge and let it come to room temp gently (over a few hours or overnight).

- Boil and cool some (500ml to 1l)fresh wort to result in 1.040 or so (normal starter wort).

- Aerate the wort and pour it into the old starter.

This will get the yeast back into the growth stage again and will make that 2l of beer you currently have into a starter all over again.

I would definitely decant the beer off of the slurry before pitching because you'll have over 2 liters of oxygenated beer.
 

Yooper

Ale's What Cures You!
Staff member
Admin
Mod
Lifetime Supporter
Joined
Jun 4, 2006
Messages
74,548
Reaction score
12,104
Location
UP/Snowbird in Florida
I do what Tedski suggest, except I'd decant that spent wort first. Then, make a starter with 1 quart water and 1 cup DME. Cool the wort, and add the yeast slurry (at room temperature). Do this on Saturday, for brewing on Sunday. You'll have a great starter! It'll be ok to pitch the whole thing on Sunday.
 

tedski

Well-Known Member
Joined
Sep 6, 2008
Messages
148
Reaction score
0
Location
San Francisco, CA
I do what Tedski suggest, except I'd decant that spent wort first. Then, make a starter with 1 quart water and 1 cup DME. Cool the wort, and add the yeast slurry (at room temperature). Do this on Saturday, for brewing on Sunday. You'll have a great starter! It'll be ok to pitch the whole thing on Sunday.
Well, well. Doesn't this make a whole lot more sense. I'll continue to drink my coffee until my brain wakes up.
 

bad coffee

Well-Known Member
Lifetime Supporter
Joined
Jun 28, 2008
Messages
5,151
Reaction score
498
Location
NYC
decant= pour the liquid off the top of the starter. leave the trub and the nice white layer of yeast in the flask.

B
 
Top