I want to test out a few recipes with 1 gallon batches and had a few questions about using and harvesting the yeast. I have two recipes, one using a White Labs liquid yeast and one using a Red Star dry yeast.
1) Anyone heard of Red Star? It's a sweet mead yeast and was my only option at the LHBS.
2) Is there still a benefit in making a starter or should I just dump in half or a third of the package?
3) I'd like to harvest the yeast for future use, especially the liquid one. I have vials and glycol, but what's the most efficient way to do it? Poor the extra yeast into the vial and seal or should I make a starter and harvest the traditional way?