I know that some (maybe a lot) of you guys will rack a new batch of wort into the primary, right on top of the trub from a previous batch and not pitch new yeast.
I've never done this before, because I always just used low-cost dried yeasts. However, I am now starting to experiment with different yeast strains, which has forced me to start buying the much more expensive smack-packs of Wyeast. Since I am now paying about 4 or 5 times as much for my yeast, I'd like to re-use the stuff for at least two batches.
The problem is, I like to bounce around and make a lot of different kinds of beer, so re-using a special yeast for two back-to-back batches doesn't work for me.
My Question
There is usually a small amount trub in my secondary, and it's basically just yeast. Ie; it is free of the extra 'junk' that is mixed in with the trub in my primary, like hops and other particulates.
If I put that yeast cake from the secondary into sterilized glass bottles and kept it in the fridge, could I re-use it after a few months time? My thinking is that keeping the stuff cold would shut the yeast down, and I might be able to make a starter from it when the time came and I needed one of these special kinds of yeast again after a couple of months.
Has anyone ever done this? How did it work for you?
-walker
I've never done this before, because I always just used low-cost dried yeasts. However, I am now starting to experiment with different yeast strains, which has forced me to start buying the much more expensive smack-packs of Wyeast. Since I am now paying about 4 or 5 times as much for my yeast, I'd like to re-use the stuff for at least two batches.
The problem is, I like to bounce around and make a lot of different kinds of beer, so re-using a special yeast for two back-to-back batches doesn't work for me.
My Question
There is usually a small amount trub in my secondary, and it's basically just yeast. Ie; it is free of the extra 'junk' that is mixed in with the trub in my primary, like hops and other particulates.
If I put that yeast cake from the secondary into sterilized glass bottles and kept it in the fridge, could I re-use it after a few months time? My thinking is that keeping the stuff cold would shut the yeast down, and I might be able to make a starter from it when the time came and I needed one of these special kinds of yeast again after a couple of months.
Has anyone ever done this? How did it work for you?
-walker