I've just recently gotten into the microbiological world of yeast starters and harvesting. Methods for making starters seem easy enough and I have not had any problems, but I've heard of various ways to harvest yeast. Initially, my gut instinct told me to up the cell count with a starter, and just partition that starter, most to pitch into a medium grav. beer, and then the remainder to store away in some already prepared DME media. But, to my surprise, the guys at my local homebrew shop suggested that I collect trub from the bottom of fermenter and wash.
My question is this: What are the pros/cons of partitioning a starter in this fashion? My biggest concern here is time;I would much rather pitch yeast cultured from the original starter than have to wait weeks to find out if I contaminated the last batch.
My question is this: What are the pros/cons of partitioning a starter in this fashion? My biggest concern here is time;I would much rather pitch yeast cultured from the original starter than have to wait weeks to find out if I contaminated the last batch.