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-   -   freezing yeast: old vs new (http://www.homebrewtalk.com/f163/freezing-yeast-old-vs-new-382054/)

Padawan 01-16-2013 10:21 PM

freezing yeast: old vs new
 
After reading the awesome article about freezing yeast on the home page, i was planning to try it. my question is are yeast that have been used to brew as viable as just making a yeast starter and using that instead? I have read if yeast is stressed in a brew they will produce off flavors if you re-use them is this true? can i make a starter on a brew day and just freeze part of that before i pitch? if i do that should i just make a larger starter?

benbradford 01-16-2013 10:30 PM

3 Attachment(s)
I had this book in front of me... From Chris Whites "Yeast"

snaps10 01-17-2013 08:25 AM

I've frozen plenty. I do it the super scientific way. Wash yeast, pour into mason jar, place in freezer. I make a starter using about 2x the amount I should to account for loss. The dead yeast should be a nice nutrient. I use a mason jars worth of wort from my previous brew as a starter. That too is frozen then thawed.
I haven't had any complaints with this process, but can't give you hard numbers or the science.

benbradford 01-17-2013 08:31 AM

There is conjecture, which is infinite on this site, which I love dearly, or there is scientific research from the best in the field:) I was honestly pissed that it took me five years of brewing before reading this book!

snaps10 01-17-2013 09:26 AM

It's on the long list. :-)

benbradford 01-17-2013 10:18 AM

I hear ya:) got tired of guessing though:)


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