Before:
Fill 3 Quart jars and 1 pint jar with clean water, tightly apply tops and ring and boil covered with water for 30 min.
Cool to room temperature, then refrigerate overnight.
After racking off the trub:
Pour chilled water from all the jars into the trub, immediately put the tops back on and stir or swirl to mix the water with the trub. Spray Star-San or Iodiphor sanitizer on everything used during this procedure.
Let it sit undisturbed for 20 min. Pour or siphon only the top layer into 2 of the quart jars.
Let the 2 quart jars sit undisturbed for 20 min. Pour or siphon only the top layer into the remaining quart jar.
Let the quart jar sit undisturbed for 20 min. Pour or siphon only the top layer into the pint jar.
The jar should be good, refrigerated, for 6 months or more.
Before using:
Make a starter with ¼ tsp yeast nutrient or DAP, ¼ cup sugar (or a fermentable of the type youâre going to ferment) and ½ quart well aerated 75-85 F water per 5 gal wort.
If you adjust the SpGr of the starter to the gravity of your wort, the yeast will be even happier.
Let the pint jar warm to room temperature, then pour into the starter. Let it work for a day, covered with a coffee filter, swirling gently every now and then (a stir plate is even better), finally stir, then refrigerate overnight. While itâs still cool, rack almost all of the water off the top, let the leftover bottom layer (the yeast) warm to room temperature and itâs ready to pitch.
If you pitch this much yeast, you donât have to aerate the main batch of wort (and maybe change itâs flavour), just pour it in.
You should be able to do this for 5-10 generations before the taste starts to change.
