I want to start freezing yeast as I like to brew lots of different styles and therefore want to use several different strains. As liquid yeast is fairly expensive compared to dried, making it go further by slitting and freezing would be great! I'm feeling fairly confident that is found a good middle-ground protocol, somewhere between the professional-style method from Yeast where they use media, glycerine and ascorbic acid and the more home-brewer friendly method of simply freezing yeast in a water and glycerine mix.
But the part I'm unsure about is, how much yeast do I need to pitch if it has been frozen? I'd let the frozen yeast come to room temperature and then make a starter with it, but how much slurry needs to go in? I'm guessing a little more than usual to make up for lost viability due to freezing? Would I need to do a starter, collect the resulting yeast and rinse it, then do a second starter to remove any dead or unhealty yeast cells, or can I use it as is?
Dennis
But the part I'm unsure about is, how much yeast do I need to pitch if it has been frozen? I'd let the frozen yeast come to room temperature and then make a starter with it, but how much slurry needs to go in? I'm guessing a little more than usual to make up for lost viability due to freezing? Would I need to do a starter, collect the resulting yeast and rinse it, then do a second starter to remove any dead or unhealty yeast cells, or can I use it as is?
Dennis
