getting rinsed yeast ready to pitch...

[loady]

My last brew i scavenged the the sediment and rinsed/washed..what ever it was i did..i ended up with about four little jam jars, ii done a brew this weekend and kept back some wort for next week when i plan to brew again using this yeast i rinsed, i am not sure if i have got it ready correctly or not..firstly the jars had what looked like an inch and half of beer on top with a nice half inch of yeast at the bottom, they have been in a fridge for over a month now, when i opened up the jars they were under pressure, i got a really loud hiss as i opened it, i got two sterilised milk bottles and let the yeast warm to room temp along the wort i had saved from the brew day, i drained of the top part from the yeast jars and tipped into the milk bottle and then divided the wort between them and gave them both a vigorous swirl..i have now put them back into the fridge with airlocks on...was this the correct way ? also, when should i get them out to room temp ready to pitch on my brew day next week ?

 

[pittsy]

you want your yeast starters to be at room temp at least 24hrs before pitching giving the yeast time to get active and started (it does not need to ferment out , just start up .) no more than 48hrs . If it was around 1040 wort then use around 1 liter for your starter , if it was a high gravity wort then best to dilute it to 1040 approx .

 

[LeithR]

I strongly advise making a starter with a yeast that has been in the Fridge for 4 weeks - I make starters for every rinsed and saved yeast then you know whether the yeast is viable or not, it should be bubbling away and it should smell ok.

Doing this is not a big problem just mix it up in some wart or even just water and a little sugar with the saved yeast and stick it in the airing cupboard with some cling film over the neck and give it a shake a coupe of times a day.

 

[loady]

hmmm..i only saved about 1/2 pint of wort and divided it between them...will the starter not work now...what can i do ?