We have made a few yeast starters, always had success. Using sanitized foil, no stir plate. There was some 1056 that we wanted to reuse from a prior batch where we did the aforementioned steps. We were able to get it out and into a growler that we use for the starters. I capped it (which is what I am worried about). We just pitched this entire slurry right into the wort. I have seen some people essentially make yeast starters with the reused yeast, but I was told we didn't need to. I am concerned that the cap (at least in conjunction with not using another starter) killed the yeast. Just some notes, it was a half gallon growler filled around a quarter way (maybe less), and there at least had been some activity in there as it was audible when opened. It sat around 72F for 48hrs.
Looking around more I see that airtight locks seem common for saving yeast and these people all seem to put it in the fridge. Also just about everyone recommends making a yeast starter with this method, especially if it sits a while. Like I said ours was only 48hrs old. This is also a lower gravity beer. OG was 1.042. I do hope that first the yeast will work, and second that it will be healthy enough to get the fermentation going strong. With the very low looking estimated ABV (4.2%!) we need every bit we can get. Many new problems surfacing from elsewhere that need to be addressed this week. But its all a learning process.
Ok I worried myself at first but the more I read the better I felt. Only been brewing for a month, still a lot to learn. But thanks for the response.
