yeast slurry

[artyb]

hi guys
i have just bottled a batch of tom caxton bitter,
i uses a safale s_04 yeast which fermented very well,

i had around 2 inches of slurry left in the fv, which is very compact,

i scooped out half a handful...and now im wondering if i shoud keep it for re-use on a brew im doing tomorrow...?

can i just put it in a measuring jug and cover it in the fridge,

or am i wasting my time... :wha:

 

[31bb3]

Leave it in the fermenter and pitch straight ontop no worries

 

[artyb]

nice one eddie... :clap:
that sounds ideal, and what i will do in future....

[i have since removed it into a jug and popped it in the fridge] :whistle:

 

[battwave]

Agree with Eddie, re-pitching has worked well for me a number of times.

That said, today I've got a fridge full of sterilised bottles of Nottingham slurry settling-out with a hope of being able to scoop off enough viable cells to get me next brew going in a couple of weeks.

 

[artyb]

im just drinking :
a half of this tom caxton brewed with the safale 04 yeast and it tastes great, straight from the fv... :party:

theres always a sample left when bottling

 

[battwave]

Gets better with age.

You might want to look at this:

viewtopic.php?f=31&t=14348&hilit=yeast+recovery

 

[artyb]

on a side note ... i did try a teaspoon of the yeast slurry and it was very tasty..like a strong beer.. :drunk:

strangely it did not taste yeasty.... :wha:

 

[artyb]

thanx for the replies and help guys, :clap:

i have started a edme stout today with the yeast,
i added some cool boiled water to it and popped it in the airing cupboard for a few hours, [it came up to room temp + a bit]
then pitched it into the wort when it had started to cool, will keep you posted, :thumb: