I would like some commentary on my procedure to save/culture yeast:
1) Using WL 400 (belgian) pitching into 1.040 1L starter in E Flask (Starter 1)
2) 24 hours later, shake and pour 0.5 L into sanitized mason jar, cold crash, decant, store sluury in jar for future brew
3) Add 1.5 L fresh cooled wort to .5L still in E flask, ferment 24 hours, decant and pitch into my 5 gallon fermentor.
Should I change anything? Maybe start with a 2L starter? Lots of conflicting info out there
I havent actually done this yet, but am very close (about 1 hour). I figure I can repeat this procedure as requires when I want to use the yeast.
I also figured after doing the first starter would give me 200 billion cells, so splitting would give me 100 billion in storage then doing another starter so back to 200 billion for pitching.