I understand the conventional wisdom to be that jars of washed yeast should be stored in the refrigerator until ready to use. Obviously, however, the yeast is not refrigerated while sitting at the bottom of the fermenter, often for 3-4 weeks for those of us who do extended primaries. Once the beer is racked off the yeast cake, vigorous fermentation will begin if fresh wort is dumped on top of it. The same quick fermentation begins if yeast washed the same day as it is pitched (which has never been refrigerated) is used. In my experience fermentation takes much longer to begin if washed yeast that has been refrigerated and then brought to room temperature on brewday is used.
Why is the yeast unharmed while sitting under fermented wort (beer) at room temperature, yet it is supposedly not possible to store washed yeast in a mason jar under sterile water at room temperature? It seems to me that my fermentations would start much quicker if I stored the yeast at room temperature?
Why is the yeast unharmed while sitting under fermented wort (beer) at room temperature, yet it is supposedly not possible to store washed yeast in a mason jar under sterile water at room temperature? It seems to me that my fermentations would start much quicker if I stored the yeast at room temperature?