From the HBD Archive
From: Chris Shenton <chris@asylum.gsfc.nasa.gov>
Subject: Reculturing yeast from the secondary fermenter
Date: 1990-01-22 16:41:04 GMT

A while ago, there was some discussion on yeast starter cultures, and one
reculturing yeast. I was hoping to do both, and have a couple specific
questions.

I have some Wyeast Munich slurry from the bottom of my secondary in a
bottle in the fridge with an airlock. It's been there two days.

* How long will it survive storage? a week? a month? longer?

* What kind of starter is good? one quart with OG 1.025?

* How much of the stored yeast goop do you add to the starter?

* Any limitations on the number of regenerations?

Thanks in advance for the advice! If I only have a week, I'd better get
brewing...
_______________________________________________________________________________
Internet: chris@asylum.gsfc.nasa.gov (128.183.10.155) NASA/GSFC: Code 735
UUCP: ...!uunet!asylum.gsfc.nasa.gov!chris Greenbelt, MD 20771
SPAN: PITCH::CHRIS 301-286-6093

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