I am starting my second Tripel and I see everywhere (including the recipe I have) that I should re-pitch yeast 3 days before bottling. How exactly do I go about doing that? Should I save some from my starter? Use yeast that was washed from the primary? How much yeast should I use? Will new yeast...
I washed an abbey yeast after my last brew and I want to use it again. I am wondering if it is possible for the yeast to go bad? Beside the obvious that it can be dead, or will not ferment - which I will find out when I make a starter - can it "mutate" into something that will give off flavors...
