Ok, this may have been discussed before, but I am not sure exactly how I would even search for it, so I am just going to be lazy and throw out a question and see what kind of answers I get.
I know that most people harvest yeast from the primary because there is SO MUCH of that wonderful stuff in there, but that also means more labor involved in the yeast washing, since you have a larger volume, and hops, etc. to deal with. On top of that, don't you have a greater chance of infection or mutation? I was wondering if anyone out there has taken a cue from sourdough bread bakers.
Instead of harvesting the yeast from the primary, why not just make a slightly larger starter, and keep back part of the starter? Sourdough bakers take their "mother" and add some flour and water to it, let it sit over night, and then put part of that back in the fridge, and keep the rest out for baking with. It seems like washing a pint of unhopped starter would be easier than a carboy of hopped beer.
Thoughts?
Ideas?
I know that most people harvest yeast from the primary because there is SO MUCH of that wonderful stuff in there, but that also means more labor involved in the yeast washing, since you have a larger volume, and hops, etc. to deal with. On top of that, don't you have a greater chance of infection or mutation? I was wondering if anyone out there has taken a cue from sourdough bread bakers.
Instead of harvesting the yeast from the primary, why not just make a slightly larger starter, and keep back part of the starter? Sourdough bakers take their "mother" and add some flour and water to it, let it sit over night, and then put part of that back in the fridge, and keep the rest out for baking with. It seems like washing a pint of unhopped starter would be easier than a carboy of hopped beer.
Thoughts?
Ideas?