Re-using 4-day old, unwashed yeast
I have some yeast that's been sitting in the fermenter since Sunday afternoon (4 days.) It's been around 15-16C in the lounge since then, and the lid has been on the fermenter the whole time.
I'd originally planned on tossing it out, as I didn't think I'd find time for a brew, but I now realize I can squeeze one in tonight.
What does everyone think of re-using this yeast for my brew tonight?
Replies to This Discussion
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Permalink Reply by Ralph on
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I would use it... Just pitch a little more than the Mr Malty calculator indicates in case some of the stuff has died off a little, but I would think there would be more than enough there to get the next brew up and running just fine. There is a calculation for how old the yeast is on the Mr Malty calculator.
I have pitched yeast from a similar situation, although my fermentor was sitting in the shed at about 10 degs for a week. Mine took off really quickly still (but it was nottingham which seems to get up and running really quickly!!)
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