Measuring yeast for small batches

[SteveH]

use the whole packet for batch 1 and use the yeast sediment from batch 1 for batch 2, use a whole packet for batch 3 etc etc

Thanks, I've started reading about how to do that - this batch isn't dry hopped and I was careful to avoid cold break in the FV so I guess it may be a good candidate to try out re-pitching for the next batch

 

[Drunkula]

@SteveH you can seal the yeast packets back up with an iron. Some let you use a vacuum sealer (Crossmyloof) some don't. I was using bag clips before that and have kept partial packets in the freezer for over a year and still used them. Used a Crossmyloof kristalweizen a few days ago over a year old that I resealed and it fermented out in 3 days.

 

[GerritT]

OOORRRRRR use half, and boil the other half with the last hops (like 10 minutes) for nutritional value. It's what I do with old yeast: boil it up and it helps fermentation, but in a different way.
*ITS THE CIRCLE OF LIIIIIIIIIIFE*