re-using yeast

[kev]

I've done various in the past. I've dropped straight on top of the cake, I've rinsed and re-pitched, I've stored it and then used a starter and lastly I've scooped some of the cake and dropped into a new batch.

How do you do it?

K

 

[pittsy]

mostly i make up a very large starter then when fermented i split the starter into many and just pitch 1 of em on the day

 

[dennisking]

mostly i make up a very large starter then when fermented i split the starter into many and just pitch 1 of em on the day

+1

 

[kev]

So after you've made the starter and it's fermented you take a bit and pitch it. The rest gets fridged for later?

K

 

[graysalchemy]

I have just started to freeze samples of yeast. There is loads on the web about it basically you make up a mix of 50% yeast cake 25% water and 25% glycerol. This stops the yeast cells from bursting. I have put them in 50ml vials which will be enough to make up a 1 gallon starter ready to pitch onto 55L of wort.

:thumb:

Other than that a yeast cake will keep about a month in a tub or bottle.

 

[kev]

What's best - pitching onto a cake or taking the cake and splitting it?

K

 

[The Goatreich]

I've just started keeping the yeast cake and washing it out. I currently have 2 50ml vials of US05 and 4 50ml vials of windsor in the fridge. This week I should be getting some extra special yeast from a friend who works in a large brewery. I was hoping these would keep in the fridge for a few months if I got them going with a starter before brew day, but if not I'll have to look into freezing them.