Did my first yeast re-use yesterday.
Took a very simple approach. When I finished bottling from the primary, I simply poured the yeast, etc in the bottom of the fermenter into a sterilised plastic juice bottle. Straight to the fridge. Probably had about one litre of yeast, trub, etc
Next day, made a Maris Otter / fuggles smash brew. Used about 2 cups of the wort and thoroughly mixed into the bottled yeast and left at room temperature (14 deg C - cold here in Sydney at the moment..) for 3 hours
Pitched the full amount of recovered yeast at about 23 deg C
Within one hour the fermenter was going mad. I have never seen such a quick start to fermentation and the airlock was lucky to have any water left in it! A huge amount of krausen as well.
I used a Wyeast 1728 Scottish Ale by the way.
The reesults have been effective so far. Is this an okay way to re-use yeast? How many brews will I get out of it? I usually brew 14 litres per batch