(I guess I like to comment on stuff I've never done myself - I've never been
lucky enough to have a quart of yeast slurry, but here goes anyway)
I wouldn't worry about a starter with that much fresh yeast. Just pitch a
couple tablespoons at a time (using a very sanitized/sterilized spoon) and
try to keep the yeast very fresh. IE, "refridgerate after opening".
Contamination should be obvious, any bad smells, etc. As the yeast ages,
you might consider doing a starter just to prove the quality of the yeast.
If the starter tastes or smells funky, it's probably time to get more
>I have some yeastslurry from my favorite brewer in the northeast
>(Ipswich). I have about a quarter of a gallon. I would like to keep
>the yeast around awhile but after reading some of these posts I
>concerned about contamination.
>Do I need to do a starter or just go ahead and use it up?
> BTW how can you tell if your yeast is contaminated?
>As Always Thanks Much.
>replace ilovespammers w/ robrob and you will have my address. robrob