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I made a yeast starter last weekend and ended up not using it as i didnt have the time to make beer.
i plan on brewing today.
Should i still be able to use it?

I have done a similar thing. It ended up working out fine, but AFAIK you should aim to pitch at peak krausen to minimize any off flavors.

sleepyjamie wrote:I made a yeast starter last weekend and ended up not using it as i didnt have the time to make beer.
i plan on brewing today.
Should i still be able to use it?

Since its been sitting a little while, I'd likely dump the fluid off the cake and add back a little sterile wort to get it going again. Pull 200 - 300 ml of wort 5 mins after the main batch comes to a boil, cool it down and add it, give it a good shake, it'll likely show signs of fermentation in an hr and will help condition the yeast for the main batch.

thanks.

ill probably just ditch this one as there was hardly any activity going on and make another