Johnh3nry
Apprentice
I'm making a 1040 Irish Red Ale tomorrow using a 1L yeast starter made from harvested American Ale yeast. I've never made a starter from harvested yeast before. The harvested yeast has been stored in a 1L mason jar for about three months. Because my Erlenmeyer flask is only 1L, I wasn't able to pour the entire contents of the mason jar into the flask since about 1/4 of it was already filled with DME, yeast nutrient and 2 cups water. My question is, where in the mason jar is the yeast? Is it the white slurry at the bottom of the jar or is it suspended in the liquid on the top. If it's all in the white slurry at the bottom, then I think I blew it and need to start over. If it's suspended in the liquid at the top, then I'm probably good.