Storing a starter

[jeffjm]

Unfortunately I won't be able to brew today as planned...and I have a 4-liter starter with two packs of #2206 all ready to go.

Any idea how much viability I'll lose if I store it around 38F until Wednesday? I'm planning on a 1.071 maibock, and it would be really easy to under-pitch.

[StLBeer]

I don't think you'd loose that much viability. You're only talking about 3 days later. I'd suggest taking it out of the fridge and let it warm up on Tuesday. If you have a stir plate I'd put it on there and let it spin until you pitch it.

[Michael]

Jeff, I think you should be fine with the starter. I also believe that the starter should be good for the gravity you estimate. Mike

[turkeyjerky214]

I've stored a starter for almost a week before. It still took off right away, and I personally didn't notice any off flavors. Just decant, swirl a few times on the brew day, and you'll be good.

[siwelwerd]

You are probably fine, but since you have the time why not do a final small step? Pull it out of the fridge 24 hours before you want to pitch, decant, and add a little more wort and put it back on the stirplate. You will at the very least recover that viability you lost, and arguably improve things a bit.

[Bierleichen]

I had planned to use a starter of 1007 couple of weeks ago, but I have been unable to brew since. I decanted a few days, and there was a non appetizing smell. Not sure if it was from infection, just the wort being a little old, if the wort is oxidized from all of the shaking, or if it is just indicative of the yeast fermenting at a temperature higher than its ideal range.

Any ideas? The aroma isn't as bad as some other infections I've smelled, and it didn't smell like this 2 weeks ago.

[JoeHPhil]

Nate,

Was it a sulfur (rotten egg) smell?

That is normal for the 1007 yeast and dissipates as it lagers

[Michael]

As Joe stated, it is normal. Actually, it is rather common for all lager yeasts. Some are worse than others, but they all do it. Not to worry.

Mike

[siwelwerd]

I had planned to use a starter of 1007 couple of weeks ago, but I have been unable to brew since. I decanted a few days, and there was a non appetizing smell. Not sure if it was from infection, just the wort being a little old, if the wort is oxidized from all of the shaking, or if it is just indicative of the yeast fermenting at a temperature higher than its ideal range.

Any ideas? The aroma isn't as bad as some other infections I've smelled, and it didn't smell like this 2 weeks ago.

Did you taste it?

[jeffjm]

You are probably fine, but since you have the time why not do a final small step? Pull it out of the fridge 24 hours before you want to pitch, decant, and add a little more wort and put it back on the stirplate. You will at the very least recover that viability you lost, and arguably improve things a bit.

I wound up doing exactly this. Last night, I decanted all but about half a liter and added a fresh liter of starter wort. Then I put it back on the stir plate. I turned it off this morning and let it settle so I could decant again, because I don't like pitching more than a liter of starter into my beer.

Thanks for all the advice, everyone - looking forward to seeing how this turns out.

[Bierleichen]

Thanks for the help. It did seem like the aroma was at worse sulfur-like so I went ahead and revived my yeast, and it took off right away. I pitched it on Sunday, and it is chugging away.