Crazy idea. I harvested some yeast from my primary and cleaned it up, put it in the fridge. Used it a month later, worked great. I wanna start a yeast library if you will. Wondering if there would be any advantage to dehydrating my harvest v.s storing it in the fridge for shelf life reasons. I'm guessing no, I see a lotta guys on here freeze it and use Glycol. Just a random thought.
Dehydrate Yeast Cake?
- Thread starter DalesAles
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I think the dry yeast manufacturers have a fairly specialized system for drying healthy yeast. It may be possible to duplicate their methods more or less, but freezing is very likely a lot easier and they equipment is not hard to get, nor is it expensive.
And the stuff I think you mean is Glycerine, which is found at a pharmacy. Glycol is a coolant. They use it to chill jacketed fermenters, among other things.
And the stuff I think you mean is Glycerine, which is found at a pharmacy. Glycol is a coolant. They use it to chill jacketed fermenters, among other things.
no_borders
Well-Known Member
I wouldn't think there would be any real advantage to trying to dehydrate it. Have you ever looked into making slants? You gotta do a couple step starters to get them going, but I pulled a slant out of the fridge the other days that was about a year old, and seems to be chugging right along in the starter.
