Is My Yeast Starter Infected And Next Step

[awoitte]

Photo is 14 hours into my two stepped yeast starter. I’ve never seen red stuff floating like that.

Does that look like an infection and if it is, can I still decant and save the yeast or is it sink food/time to start from scratch.

Lastly, if end up needing to get more yeast (since I’m in the middle of making two brews today), can I keep my wort that’s been chilled but not aerated in the ferm chamber until tomorrow. Aerating and pitching yeast then? (24 hours after brewing/chilling)

Cheers

 

[MikeCo]

I realize this is a bit late, but it looks suspicious. I think you will be risking your batch if you use this yeast. I would dump it and start over.

 

[day_trippr]

It does look a bit sketchy. Without knowing a lot more I'd be reluctant to use it...

Cheers!

 

[Metalhead_brewer]

i usually do starters for my beers and never seen something like that, i'd say don't risk and make another starter i have left many times chilled wort in a fermentation bucket for 3-4 days before yeast pitching but usually in a fridge at around 2-3 degrees and nothing has happened and i have a friend that has left it the same amount of time but a ambient temperature and he says he hadn't any issue neither , at least is what he says, anyway if you had a very sanitized process there is no worries about letting the wort 2-3 days before pitching.