Originally posted by: yamahaXS
well what you can do is add the yeast to a couple of cups of wort (just dissolve some DME or corn sugar into clean water) if the yeast is still alive, it will take off within a day, then just add the starter to your wort when you are ready to pitch. Just make sure you sanitize the jar and keep out contaniments. I use a mason jar with the lid loosened so that pressure doesn't build up in the jar.
Yep, always proof your yeast. I learned the hard way that marginal yeast will take off in a cup of warmish water with a bit of sugar, but will probably die if pitched dry. And always, always keep the yeast in the fridge or freezer, dry. It'll last years that way.
BD = avid homebrewer & winemaker
PS: it's a LOT cheaper to just go to a brewshop and get the real brewmaking equipment/ingredients, and it's a damnsight tastier. Cheers!