storing yeast in fridge

Yeah, duh why didn't I think o' that? I think I do have another jar like that. The easier way to go, def, although I was going to sanitize whatever I measured it in. Thanks!

 

I figured you would. Sanitizing doesn't actually kill all the bacteria and wild yeast though. It merely drops there numbers to a level that they won't have a fighting chance to overtake a wort that is pitched with a bigger number of Sacc cells. In your case especially, you would be taking the low numbers of bacteria/wild yeast cells and then adding them to the starter with the yeast after measuring the volume, then growing them in the starter with the yeast, increasing their numbers, and increasing their ability to impact the final beer that you pitch them into with the yeast.

 

So BrewCipher says I don't need a starter even with 50% viability. I have 350mL of slurry. I feel like I should do some starter to get them going again anyway, right?

 

I think it's a toss up. Many people think it's a good idea to do a starter to "wake up" the yeast and somehow get them ready for fermentation. I would say pitching them in your beer wort will do that. So if I had ample viable cells, I would just pitch them, unless I thought their vitality was seriously compromised.

 

Yea, I decided I'm too lazy to do it if its not 100% necessary. I'm sure I'll be fine.