Is this starter building worth continuing?

Can't say I've seen yeast stratify exactly like that before. What does it smell like?

 

Without seeing the three layers you have now... "yeast, dirt, and dirty milk"... I wonder if the 'yeast' layer (bottom?) is actually dead material, the 'dirt' layer (middle?) is actually healthy yeast that settled, and the 'dirty milk' layer (top?) is spent wort with some yeast still suspended. If so, that's what you'd expect, and I wouldn't worry.

Edit: meant to ask... does the dirt (middle) layer actually look like dirt, i.e. very dark?

 

Let it be for a while to see what happen,wait 3-4 days at 68-72 F, if it doesn´t develop weird stuff then go for it.You should be fine.

 

Just remembered and found this pic...



That's the best yeast in the bottom layer, so it it can settle that way. Is that what yours looks like now?

 

Nice pix.
Love homebrew ****.

I'd add a small volume of sterile water...give it a vigorous swirl to re-suspend everything...chill...and see what settles.

 

Looks like four layers.
Very bottom one is mostly trub.

 

In the pic I posted, most of the yeast fell out before most of the trub. It can also happen the other way around.

 

Middle

 

Are the colors basically the same, but with more defined boundaries than in your pic from early on? If so, I'd say the bottom. The key is where is the creamy white stuff?

 

Trub is heavier,always.

 

Not always. Here's a read that might be helpful...
http://www.thescrewybrewer.com/2012/06/identifying-washed-yeast-what-to-look.html

 

Well, very useful information.I personaly had never experienced to see trub over yeast after a cold crash decantation.But it is possible, as it is mentinoed in that link.

 

Screwybrewer is the operative word.

 

+1

Yeast takes time to flocc and drop.
Trub...not so much.

 

Maybe it is not only a matter of weight, trub is not a living thing while yeast it is.