I harvested and rinsed Scottish Ale yeast from a low gravity beer. I used some of it right away on a new batch of Scottish Ale akso low gravity. The rest has been in the frig in my flask for 2 weeks. I am going to brew another low gravity Scottish Ale again this weekend. I’ve heard conflicting advice.
- Will I be ok just bringing the yeast up to room temp and then pitch?
- Is it better to add a little cooled wort to the yeast first?
- Or maybe best to make a starter?
I’d prefer to skip the starter but I read that yeast harvested more than 2 weeks ago will need a starter.
As always, thanks for the advice.