I would like to experiment with hops/malts doing mini-batches.
Really small ones....like 0.2 gallon batches (0.2 g will be what goes into a bottle that I will use as a fermentor).
Now....the problem is healthy, good yeast.
Can anyone give me a few tips how to maintain a fair amount of yeast in the fridge (washed from a 5 gallon batch) for my mini-batches?
Or is there a method people use (maybe detailed on some websites) to do such things?