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
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
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