Pages: 1
Yeast starter
I'm interested in reusing my yeasts. Does the yeast from one batch have to match the batch you're making? Will it alter the beer if it's different. And would it be better to rack and brew on the same day,or can you freeze or dry your yeast. I know you can bottle it but from what I've read it takes quit
a few bottles of wort to keep yeast in the fridge.
I usually can get 2-3 months shelf life, in my beer fridge, with harvested yeasts.
And around 4-5 harvests.
I use buckets for fermenters, so you may have to modify for carboys.
My method is to-
Before racking out of the primary fermenter,
put 2- 1 pint canning jars with lids & rings, along with a canning funnel, and spatula,
into some warm sanitizing solution. I use Star San
Immediately after racking, pour off the thin yeast/beer mix.
Then, I lay the bucket on it's side, and use the spatula to scrap the thick yeast slurry into to jar.
Seal immediately, label with the date, yeast, and the generation. Place in fridge.
When using, pour off the old beer, and make a starter.
Only had yeast go bad twice, once after 5 generations, and one I forgot about for 9 months.
But, all that being said, always open and smell any harvested yeast.
If it is the least bit questionable, throw it out. Remember, it was free, and your current ingredients aren't.
And to the matching the beer you make to the beer the yeast was harvested from-
I've never noticed anything, remember you will pour off the old beer first.
But then I probably don't have an extremely sensitive palate.
Sorry, thirsty, I can't tell the difference between a force carbed keg & one that used 2 oz to 5 gal of sugar to start carbonation.
But its all good.
Brewski wrote:
Sorry, thirsty, I can't tell the difference between a force carbed keg & one that used 2 oz to 5 gal of sugar to start carbonation.
But its all good.
Hey all of our tasters have different sensitivity. for some reason that is one that i readily pick up on, there are other off flavors like DMS, that I have a tough time with.
Besides all of the other advantages to kegging, that is one of my favorites. I still do bottle condition some belgians though, but I use DME for that.
Pages: 1
Search Home Brewing Knowledge Base
Custom Search
|