Subject: Re: Culturing yeast
Date: 1990-04-12 13:04:16 GMT
>Anyway, [my beer] ready for a secondary now (been about a
>week), and I'm curious as to the right procedure for
>keeping this [yeast] culture alive for a few more batches.
I've read that you should be able to save a Cup of the yeast slurry in the
fridge for up to a week, and then add it to your next batch. You may have
trouble extending it to several sucessive batches using this method, due to
contamination and mutation. I've never tried this method.
Here's the procedure that I just started using to extend liquid yeast
through several batches of beer. In advance I make up several quart jars
of sterile wort, filling each jar about half full. I also have a Yeast
Bank from William's Brewing. A few days before I want to make some beer
with a new type of yeast, I break the inner bag and wait for the outer bag
to swell up. After it has swelled, I add the culture to one of the jars of
wort. A day or so later there will be a nice head of foam on top, at which
point I fill several tubes from the yeast bank with wort, and use the rest
to make a batch of beer. Next time I want to use this strain of yeast, I
make a starter from one of the yeast samples saved with the yeast bank.
I've left out many of the details, but I think you get the idea.
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