Slurry Starter? or is that redundant?

Slurry Starter? or is that redundant?

Post by robr » Sat, 18 Oct 1997 04:00:00



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

 
 
 

Slurry Starter? or is that redundant?

Post by Mark Nelso » Sat, 18 Oct 1997 04:00:00


(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
Ipswich-special.

Quote:

>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