2 week old starter

[Tonypr24]

Guys

I made a starter 2 weeks ago when i was goin go make my beer but things came up and I didnt get a chance. I will have time this weekend but I dont know if I should start a new starter or use this one. Do you guys think the starter is still good? Should i add more DM to test?

 

[maida7]

What temp was the starter stored at for the 2 weeks?

If it was stored at room temp then you probably need to start over.

If it was stored at fridge temp then you can just proof it with a bit of wort.

 

[Mateo]

I would do this if the yeast was visually healthy:

1. Cold crash it in the fridge to promote flocculation of the yeast.

2. Decant off all of the liquid leaving the yeast slurry behind to minimize off flavors, or plan to lager the final product to allow yeast to metabolize off flavor producing elements brought about by hot fermentation.

3. Add new cooled wort on top and you will be fine.

If you are top cropping from batch to batch, add one generation to you count.

m.

 

[HotbreakHotel]

As long as you're pretty sure it's clean, the yeast will take right off if it's been sitting only 2 weeks. I would cold crash it first.

 

[doctorRobert]

as long as it was sanitary...and didnt reach hot temps, like 85+, it'll probably be ok.