Starter or No

I harvested this batch of yeast directly from the cake with no washing. In the past I would wash and get 1/2-1" of slurry. Of course this way I would create a started to bump up the colony size. However with a straight harvest from the cake I have well over 2-3" of slurry now. I was planning on brewing a few weeks after harvesting but bad weather and other chores prevented it, so now it’s 1 month old.

I plan to brew tomorrow, so my question is would it be OK to just straight pitch and just expect a lag time, or should I still create a starter?

You could proably get by but making a starter ensures proper fermentation.

So I went ahead and made the starter, whats 30min to guarantee a good fermentation :mrgreen: