reedequine

Recipes 

I made a new batch on Monday, and as of Wednesday I was still waiting for signs of fermentation. Being worried that my yeast might be bad I popped a pack of Northwest yeast that I was saving for my next brew. Of course, the air lock was going to town this morning. My question- can I save this yeast and how would the best way be to do it?

Evan!

Recipes 

What do you mean "popped a pack"? You mean you smacked a smack pack? If that is what you mean, I would make a starter (boil 7oz of DME in 1 liter of water for 15 mins, then cool it, put it in a sanitized 1-gallon water jug, then add the yeast). Drill a hole in the cap of the water jug and put a stopper and airlock on it. Let the yeast ferment the starter wort, then put it in the fridge and let the yeast settle out. Then, after a few days in the fridge, you should see a separation of solids and liquids. Decant off most of the liquid and discard it. Then swirl around the rest of it (that's yeast, yummy healthy yeast!) and divide it equally into a few sanitized jars. Put these jars in the fridge and use one next time you brew...and save the others for other brews.

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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers

.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

reedequine

Recipes 

Thanks, I'll get syarted tonight.

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Primary: Westmalle Dubbel Secondary: Forbidden fruit Bottled: Delirium Tremens Drinking: Tommyknocker Maple Nut brown Clone