Once a starter is made....

[Brewnaldo]

Obviously the pitch calculators give an idea of the rate of decay in live cells from the date of manufacture.

Is it the same once a starter has been made and fermented out? Just wondering if there is any benefit to making up your starter once liquid yeast gets delivered rather than waiting till near brewday?

 

[MrRook]

How much time?

 

[HopHead420]

Obviously the pitch calculators give an idea of the rate of decay in live cells from the date of manufacture.

Is it the same once a starter has been made and fermented out? Just wondering if there is any benefit to making up your starter once liquid yeast gets delivered rather than waiting till near brewday?

Yeast, like the rest of us, are dying from the moment they come into being. Make your starter as close to the brewday as possible, yeast vitality will be far better, which is more important than population size. Don't worry about how many cells go into the starter, that hardly matters as long as there's a few billion to start with.

 

[Brewnaldo]

How much time?

Unspecified. Couple of weeks maybe? It just occured to me, and I was wondering whether its better to store it under fermented wort than in the packet it came in, whether it has any effect on the rate of decline etc.

 

[Northern_Brewer]

Leaving it means more time for any contamination to grow, and more time for the cells to lose vitality. Both are bad news, so I wouldn't do it. Wait until brewday.