Culturing ale yeast

Please be more specific in terms of just how you stored it. How much yeast, in what medium? I would suggest making a starter wort, in the meantime, have the stored jar at room temp, then pitch it into cooled wort. Have a smell of the jar when you pitch, and later of the starter after it gets going. Anyhing other than a pleasant, bready, yeasty smell would indicate spoilage, and yeast should be discarded.

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I've used old yeast in the past, I can only recommend that you do a starter ahead of actually brewing. A few days, and give the yeast all the care it needs, and practice extra cleanliness. Don't want a wild strain jumping in while the old yeast is trying to 'work'.

Good luck with your adventures.

tom @