Re-using 4-day old, unwashed yeast

[Llew Bardecki]

I have some yeast that's been sitting in the fermenter since Sunday afternoon (4 days.)  It's been around 15-16C in the lounge since then, and the lid has been on the fermenter the whole time.
I'd originally planned on tossing it out, as I didn't think I'd find time for a brew, but I now realize I can squeeze one in tonight.

What does everyone think of re-using this yeast for my brew tonight?

[Ralph]

I would use it... Just pitch a little more than the Mr Malty calculator indicates in case some of the stuff has died off a little, but I would think there would be more than enough there to get the next brew up and running just fine. There is a calculation for how old the yeast is on the Mr Malty calculator.

 

I have pitched yeast from a similar situation, although my fermentor was sitting in the shed at about 10 degs for a week. Mine took off really quickly still (but it was nottingham which seems to get up and running really quickly!!)