Reviving a Yeast Starter
I had planned to brew a batch of Oatmeal Stout two weeks ago. I crushed my grain and I made my starter (WLP005). I started a new job the first week, then the second week we had an early winter storm that knocked out power for a few days. The recovery effort and getting back on track with my new job has delayed brewing a little bit. So now I am thinking about Reviving a Yeast Starter!
On the one hand I put the 2L starter in the fridge when it was done. I let it go 3 days on the stir plate with the intention of chilling to settle the yeast, then pitch the slurry on brew day. But now its been 14+ days. I could probably still just pitch it and call it fairly fresh. However, I am really looking to nail my fermentation for this batch of O.Stout.
I think I might decant the spent wort, then resuspend the yeast in a one gallon growler with some fresh 1.040 starter wort. I’ll let it ferment out, crash chill, decant and pitch. That will increase the cell count a bit, but I am thinking it will put some fresh life back into the yeast.
Any thoughts or experience from our dedicated readers?
BREW ON!

